• 4servings
  • 50minutes
  • 229calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked lentils

  2. 6 cloves garlic - crushed & chopped

  3. Handful of cilantro - chopped

  4. Handful of fresh oregano - chopped

  5. Handful of fresh mint - chopped

  6. 1 sweet onion - chopped

  7. Long hot pepper - chopped

  8. 1 bell pepper - chopped

  9. 1 - 35 oz. can - crushed tomatoes

  10. Juice of 1 lemon

  11. 1 tsp. brown sugar

  12. 1 tsp. curry powder

  13. 1 tablespoon balsamic vinegar

  14. Olive oil for drizzling

  15. 1 box of your favorite macaroni

  16. Romano cheese for grating

Instructions Jump to Ingredients ↑

  1. Place the lentils in a cup and cover with water. Soak the lentils until the water is absorbed.

  2. Heat a large saucepan with a drizzle of olive oil and add the garlic, onion, cilantro, oregano, mint, sweet onion, bell pepper and long hot pepper. Sauté on medium heat until the onion is clear. Add the tomatoes and the lentils and simmer on low until the lentils are tender, but not mushy.

  3. Combine the lemon juice with the brown sugar and curry powder and add to the lentils and continue to simmer on low while preparing the macaroni.

  4. Add the tablespoon of balsamic vinegar to the lentils and stir.

  5. Add the macaroni to the lentils and serve with grated cheese.


Send feedback