- 1 1/2 cups dried lentils
- 1 onion, chopped
- 3 1/2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 (15-ounce) cans chunky garlic-and-herb tomato sauce
- 2 carrots, thinly sliced
- 2 celery ribs, sliced
- 1 green bell pepper, chopped
- 8 ounces rotini, cooked
- 2 tablespoons chopped fresh parsley
- 1 cup (4 ounces) shredded Cheddar cheese
How to Make It
Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat, and simmer 40 minutes.
Add tomato sauce and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in pasta and parsley. Sprinkle each serving with cheese.