Lentil macaroni

A tasty recipe for red lentil macaroni, a healthy and exotic alternative to macaroni and cheese thanks to its cauliflower pieces and coconut milk brilliantly added to the recipe!

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15 min
4 to 6
15 min

  • Ingredients

    • 1 lb (450g) macaroni
    • 375 ml (1½ cups) red lentils, dried
    • 750 ml (3 cups) cauliflower, cut into small florets
    • 1 L (4 cups) vegetable broth
    • 500 ml (2 cups) coconut milk
    • 750 ml (3 cups) cold water
    • 10 ml (2 tsp) turmeric
    • 5 ml (1 tsp) celery salt
    • 5 ml (1 tsp) ground pepper

  • Preparation

    1. In a large non-stick saucepan, place all the ingredients except the cherry tomatoes.
    2. Bring to a boil and reduce heat to medium-high.
    3. Cook for about 15 minutes or until pasta and lentils are al dente.
    4. Stir regularly to prevent ingredients from sticking to the pan.
    5. Serve very hot.

For the adventurers

Notes and tips

Add 125 ml (½ cup) crumbled cooked bacon just before serving.

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