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nacho mamas lentils

ddmomtrip avatar
Recipe by
dee levins
@ddmomtrip
rockville centre, NY

These lentils are easy, versatile, delicious and healthy. You can serve these as dinner, lunch or an appetizer. My family favors egg noodles topped with lentils and crowned with cheddar and microwaved for one minute. Pictured Is an appetizer I have served over sweet potato tortilla chips covered in cheddar and microwaved. This is my go to comfort food. Stays a week in fridge in Tupperware, so you always have a quick meal or snack. Italian comfort food!

yield 8 approximately
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For nacho mamas lentils

  • 1 lb bag
    lentils rinsed and picked
  • 1 medium
    onion minced
  • 1 1/2 T
    olive oil
  • 1/2 cup
    grated carrots, optional
  • 3
    celery stalks minced, optional
  • 32 oz
    box of beef broth
  • salt and pepper to taste
  • 2 cups
    4 mexican cheddar cheese, shredded
  • 2 cups
    tomato sauce, homemade or raos jar sauce works best
  • 12 oz bag
    egg noodles cooked and drained

How To Make nacho mamas lentils

  • 1
    Put oil in a medium saucepot over low heat. Add onions and cover for ten minutes until clear. Don't brown.
  • 2
    Add lentils, salt and pepper, carrots, celery, and beef broth. Recover bring to a boil then lower to a low simmer for 40 mins. Lentils should be soft...if not cook 5 or so mins longer. Then add sauce and heat through.
  • 3
    As a casserole .....place noodles in a glass dish top with lentils then sprinkle cheese. When ready to serve microwave two minutes.
  • 4
    If you prefer to eat for a few meals .....place lentils in Tupperware it keeps in fridge about five days. You can plate over rice or noodles and top with cheese for lunch or dinner.
  • 5
    For appetizer....plate tortilla chips top with lentils with cheese and microwave 1-2 mins
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