one pot tortellini lentil "hamburger helper"
A funky twist on a childhood favorite (or demon) made vegetarian and healthier with chewy green lentils
Ingredients
- 1 large yellow onion, diced
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 cup green lentils
- 1 lb cheese tortellini
- 3 cups vegetarian beef broth (or regular)
- 1 1/2 cups whole milk, full fat coconut milk, or milk of choice
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium. Saute the onion until soft, about 4-5 minutes. Stir in the paprika, garlic, chili powder, tomato paste, brown sugar, and Worcestershire sauce for about a minute. Drop in the lentils and swirl into the seasonings, then pour in 2 cups of water. Bring to a simmer and cook, uncovered, about 12-15 minutes until most of the water is absorbed and the lentils are soft.
- Add the beef broth and milk to the pan and bring to a boil. Cook the tortellini according to package directions. Stir in the cheeses until melted. Taste for salt and pepper.
Notes
*To store: The dish keeps well, covered, in the fridge for up to 5 days.
*Lentil substitutions: If you don't love lentils, chickpeas are a great option as well. Omit the lentil-cooking step and add the chickpeas after the tortellini.