Cheesy Pasta and Lentils

Recipe from

Southern Living


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


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.