Lentil macaroni and cheese

With the addition of lentils, this macaroni and cheese offers a protein boost and smooth texture that kids will love, while also providing heart-healthy, high-fibre, low-saturated fat plant-based proteins.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

382 cal Serves 5

Prep time 0h 10m

Cook time 0h 15m

Total time 0h 25m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation.
Step 2

Gently rinse garlic gloves, tomato and fresh parsley under cool running water before preparing the ingredients.
Step 3

In a large pot of water cook pasta for about 6 minutes or until tender but firm. Drain well and return to the pot and keep warm.
Step 4

In saucepan, melt margarine over medium heat and stir in flour, garlic and Italian seasoning. Cook, stirring for 1 minute or until thickened. Slowly whisk in milk and cook, whisking occasionally for about 8 minutes or until starting to bubble around the edge. Whisk in cheese and pepper until smooth. Stir in lentils.
Step 5

Pour sauce over pasta and stir to coat well. Sprinkle each bowl with tomato and parsley to serve.
Step 6

Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.

Tips

This saucy dish is perfect for the thermos. You can stir in the tomato and parsley before packing it up for lunch or leave it out for those that may not prefer it.