 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 cups dried lentils |
1 onion, chopped |
3 1/2 cups water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 (15-ounce) cans chunky garlic-and-herb tomato sauce |
2 carrots, thinly sliced |
2 celery ribs, sliced |
1 green bell pepper, chopped |
8 ounces rotini, cooked |
2 tablespoons chopped fresh parsley |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat, and simmer 40 minutes.
2. Add tomato sauce and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in pasta and parsley. Sprinkle each serving with cheese.
|
|