Lentil Macaroni and cheese

By Drum Digital
18 August 2010

Preparation time: 10 min

Baking time: 35 min

serves 4

You will need

500 ml cooked brown lentils, well drained

1 can (400 g) tomato and onion mix

1 clove garlic, crushed

15 ml (1 tbsp) chopped parsley

salt and pepper to taste

250 g macaroni

White Sauce

30 ml (2 tbsp) margarine

30 ml (2 tbsp) flour

300 ml milk

5 ml (1 tsp) mustard powder mixed with a little milk

2 eggs, whisked

250 ml (1 cup) grated Cheddar cheese


1. Preheat the oven to 180°C. Grease an ovenproof dish. Mix the lentils, tomato and onion mix and garlic together. Add the parsley and season with salt and pepper. 2. Cook the macaroni in salted water until just done. Drain and set aside. 3. WHITE SAUCE Melt the margarine and stir in the flour. Stir until smooth. Slowly add the milk, stir continuously and heat until the sauce comes to the boil and thickens slightly. Add the mustard, eggs and some of the cheese and stir well. 4. Spoon layers of macaroni, lentil mix and the white sauce into the prepared dish, ending with sauce. Sprinkle with remaining cheese and bake for about 30 minutes until the mixture is set and the cheese melted. Serve with a salad.

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