Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1/2 yellow onion (diced)
  • 2 cloves garlic (diced)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt & pepper (to taste)
  • 12 oz cooked lentils
  • 3 tbsp tomato paste
  • 8 oz macaroni (dry)
  • 3 cups vegan beef broth*
  • 2-4 tbsp vegan cream cheese (I used chive flavored)
  • green onion (for topping)
  • hot sauce (optional)

Instruction

  • Heat olive oil in a stock pot over medium heat. Add the onion, garlic, garlic powder, onion powder, chili powder, smoked paprika, salt and pepper. Stir to coat evenly and cook for 3-5 minutes, or until onions are tender.
  • Add cooked lentils and tomato paste to the pot and stir to combine. Add broth and macaroni to the pot. Cover and bring to a boil. Once boiling, uncover and cook until the liquid has been absorbed and the macaroni is cooked (approx. 10-12 minutes). Stir frequently so the pasta doesn't stick to the bottom.
  • Before serving, add vegan cream cheese to the pot and stir to combine.
  • Serve while hot, topped with green onion and hot sauce.