Creamy Red Lentil Mac-and-Cheese

This is my “grown-up” version of a classic comfort food. Try this slightly elevated take on a school lunch favorite. I added creamy red lentils for extra protein and for a nutty profile.

Creamy Red Lentil Mac-and-Cheese – serves 2- 3


  • 1 cup red lentils
  • 3 cups of macaroni elbow pasta
  • 1 cup of Swiss/Parmesan cheese
  • 1.5 cup of cashew/almond milk ( milk of choice)
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp salt
  • 1 tbsp Dijon mustard
  • 1 tsp pepper
  • 1/4 cup peas
  • basil and parsley for garnish


  1. Bring a large saucepan of water to the boil.
  2. Add pasta and lentils. Cook until tender (approx. 10 mins) and drain in a colander.
  3. In another large saucepan melt butter and then add flour to create roux. Stir until creamy then add milk and cheese.
  4. Add the drained lentils and pasta back to the roux mixture. Sprinkle with salt, pepper and Dijon mustard. Coat the pasta and turn off the heat.
  5. Lastly garnish with peas, basil and parsley for extra flavor. Enjoy!

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