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Cheesy Pasta and Lentils

Yield Makes 6 servings

Ingredients

  • 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

  1. Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat, and simmer 40 minutes.

  2. 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.