While it’s not quite as hearty as the original, this lentil chili mac has a strong flavor and is better for your health. While (probably) no one considers the original to be healthy, I think this version can fit into any healthy eater’s regular rotation. The health angle might be compromised after a bit of cheese or sour cream, but those are strictly optional.
When I first made this, I was skeptical. Usually replacing meat with a substitute gives you something worse at best, and usually not good. However, with the right blend of spices and some beef broth for good measure, I’ve kept this from being a bland, uninteresting knock-off.
If you want to make this vegan, you can probably use something like a mushroom broth instead of beef. Whatever you use, make sure it’s high-quality; the savoriness from a good broth really makes this dish.
If you like this recipe for lentil chili mac, consider trying my split pea soup.
Ingredients
1/4 cup dry brown lentils, 55 grams dry
1 cup dry elbow macaroni, 131 grams
2 Tbsps olive oil, 30 grams
1/2 cup diced yellow onion, 90 grams
2 cloves garlic, minced
1 tsp chili powder, 3 grams
large pinch of cumin, about 1/2 tsp
pinch of oregano, about 1/4 tsp
1/2 tsp kosher salt, 3 grams
large pinch of black pepper, about 1/2 tsp
large pinch of paprika, about 1/2 tsp
1 10-oz can of diced tomatoes with green chiles*
4 cups of beef broth
shredded cheese, as needed, optional
sour cream, as needed, for serving
Preparation
Sort and cook your lentils according to package directions, then strain and set aside.
In a large pot or sauce pan, heat your oil over medium heat. Add your onion, garlic and half your salt and cook for ~5 minutes, or until softened.
Add your spices**, then cook for a minute or two. Add your tomatoes, broth and pasta and bring to a boil. Boil, stirring frequently, until the pasta is done.
Add your lentils, stir, then turn off the heat and cover***. Let sit for at least 10 minutes, then serve. If you’re using cheese, add it with the lentils.
Notes
* The tomato choice isn’t that important, so use what you have.
** This includes the remaining salt.
*** Letting things sit will help them thicken up slightly. It’s more noticeable for things like lentil soup, but I think it’s worth doing here as well.
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