This one-pot lentil tomato macaroni is so comfortable, hearty and relaxing! It is also rich in plant-based nutrients from vegetables and beans, and is easy to make gluten-free foods.
In the past few weeks, several blizzards have visited New York City. Not to mention the regular temperature of 20 to 30 degrees Celsius in February. This is a good time to stew.
There is no better comfort bowl than this lentil and tomato macaroni.
This recipe is the most direct way. I thought of some of my favorite things-lentils, tomatoes, kale, pasta, and put them together in the soup pot.
I ate a lot of supper on pasta, topped with marinara sauce and lentils. Sometimes I pour in vegetables or other vegetables. This meal is a variant of the recipe, but it has the advantage of being a soup, salty, and spoonable.
In less than a month, I have completed two batches of work and look forward to every help.
Soup vs stew (does it matter?)
I plan to use this dish to make soup. But it became a stew.
what’s the difference? This is a little fuzzy difference. Soups and stews are any combination of vegetables and/or protein cooked in liquid.
This Quantity The liquid is What is the difference between these two dishes. Soup usually contains more liquid than stew.The liquid base (soup, water, puree) is usually the main ingredient of the soup, and stew It’s more like various ingredients cooked in or with liquid.
This is the stew method of lentil and tomato macaroni. You will add a lot of liquid to the plate, but this meal is too thick to be eaten as soup. It can be stewed like this, although these are of course very related categories. Especially for me, because I like to start with thick soup.
No matter what dish you call, the recipe is a one-pot meal, both delicious and delicious.
Ingredients for lentil tomato macaroni stew
Simple ingredients plus the wonderful comfort of this lentil and tomato macaroni stew recipe. This is what you need:
Stew can be made with green, brown, black or even red lentils.I’m right Paldina Lentils. They are brown lentils that are buttery and tender, but still firm enough to keep their round shape after cooking.
You need a 28-ounce (794 g) jar of chopped tomatoes and a few tablespoons of tomato paste to make the recipe. The crushed tomato soup adds an Italian flavor. Ketchup adds umami and rich flavor.
If you don’t have crushed tomatoes, you can cook some and use vegetable puree instead. Alternatively, you can use diced tomatoes to make the stew thicker.
I recommend a medium Pasta shape For soup. So far, I have made it with esophagus and meat soup, but I would love to try it with cavatappi and campanelle.
You can also use short pasta shapes such as elbows, ditali or shells. Personally, I like the way the medium pasta shape contrasts with small diced vegetables and lentils!
I usually throw the green in My soup And stewed to increase nutrition, lentil tomato macaroni stew is no exception.
The greens you choose may be kale, spinach, rapini, kale or beet greens. You can also add chopped broccoli florets, zucchini half moon or green beans to create a green atmosphere. No one wants to go on unnecessary grocery trips in the cold, let alone in the pandemic winter, so be sure to use what you have.
Vegetable soup and vegan chicken-free soup work well in the recipe. If you have homemade, so much the better.
However, if you, like me, don’t remember to store vegetable soup, let alone make your own, it’s helpful to keep some vegetarian broth cubes on hand.Recently, my favorite vegan broth is Yongdu. Yondu is a versatile plant-based savory seasoning that can easily turn into a broth recipe.
Sprinkle Cashew Parmesan Cheese Stew your bowl of lentil and tomato macaroni on top. Vegetarian Parmesan cheese complements the Mediterranean flavor of this dish very well.
If you don’t want to make your own vegan parmesan cheese, you can substitute the store-bought version you like. Melted, shredded plant-based cheese can also work well.
No lentils? no problem. Try adding 3 cups of cooked chickpeas, kidney beans, navy beans or other cooked beans to the stew.I do not recommend adding other dry Beans, because the cooking time will be much longer than listed here. Therefore, if you don’t use lentils, cook the beans first.
You can add chopped vegan sausage or minced beef to the pot to make the lentil tomato macaroni more stewed, more delicious, not to mention rich in protein.
Through all the quarantine areas, I kept three years of pasta in the pantry (just a bit exaggerated). However, if I happen to run out of pasta, I will definitely try this stew with pearl white faro, barley or quinoa.
Add liquid to taste
The recipe for the stew requires four cups of stock and two cups of water. After boiling the soup for a specified time, you can choose to add additional broth or water as needed. You may also want some soup. If so, then go!
Can lentil stewed tomato macaroni be frozen?
Two good news. First of all, leftovers of lentil and tomato macaroni stew will keep for a while. Store in an airtight container in the refrigerator for up to five to six days.
And, if you don’t think that the entire recipe will be perfected before then, that’s it! You can freeze leftovers from the lentil and tomato macaroni stew for up to six weeks.
Can lentil stewed tomato macaroni be gluten-free?
The soup has complete gluten-free potential. When making a recipe, just use your favorite gluten-free pasta shape or bean-based pasta instead of traditional pasta.
If you can’t get enough winter stew, here are some of my favorites:
Yield: 6 Share
- 2 pcs Tablespoon olive oil
- 1 piece Large onion, finely chopped
- 3 Celery chopped
- 3 Carrots, peeled or peeled and chopped
- 4-5 (Seasoning) clove minced garlic
- 3 Tablespoon ketchup
- 1 piece cup (200g) brown, green, black or French lentils
- 1 1/2 cup (5oz / 280g) medium or small pasta
- 28 years old ounce Chopped tomatoes (3 cups)
- 4 cup Vegetable or vegan chicken soup
- 2 pcs cup water
- 2 pcs teaspoon Dried oregano or Italian seasoning
- 1 / 2-1 teaspoon Coarse salt (Adjust according to the saltiness and taste of your broth)
- 1 piece 1 bunch of Tuscan or kale, stalks chopped (or choose another green leafy vegetable)
- Freshly ground black pepper (Go to taste)
- Cashew Parmesan Cheese (Optional, for toppings)
- Chopped fresh parsley leaves (Optional, for toppings)
Heat the olive oil in a large heavy pot over medium heat. When the oil is shining, add onions, carrots and celery. Fry the vegetables for 6 to 7 minutes, stirring often, until the vegetables are soft. Add garlic and tomato paste to the pot. Continue to fry for another minute until the garlic is fragrant.
Add the lentils, pasta, tomatoes, stock, water and oregano to the pot. Bring everything to a boil. Reduce heat. Cover the pot and simmer for 15 minutes.
After 15 minutes, add the chopped kale and salt to the pot. Recover and simmer for 10 minutes. Taste the stew to make sure the lentils and pasta are tender. If not, simmer for another 5-10 minutes.
Have a bite of the stew. Add other salt and freshly ground black pepper to taste, and if necessary, add some water to loosen the stew. If necessary, cut the stew into bowls and top with cashew parmesan or chopped parsley leaves.
Although we are living in the hardships and predicaments of the times, I am still working hard to survive this all-weather winter. This means a lot of reading (my attention has been distracted for a while, and I finished a few novels for the first time), focusing on my work and cooking.
Cooking fatigue and Kitchen disaster Other than that, comfortable homemade food is one of my favorite things in these cold months. And this wonderful stew is a highlight. I hope it will also bring you comfort and joy in the afternoon and evening in February.