Number of servings : 4
Prep time: 25 Minutes
Cooking time: 50 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tablespoons olive oil
1 brown (yellow) onion, finely chopped
2 cloves garlic, crushed
5 ripe tomatoes (about 750 g/1 ½ lb), skins removed, diced
400 g (14 oz) can brown lentils, rinsed and drained
½ cup(15 g) roughly chopped fresh flat-leaf (Italian) parsley
400 g (14 oz) macaroni
20 g (⅔ oz) olive oil spread
¼ cup(35 g) plain (all-purpose) flour
1 ¾cups (435 ml) skim milk
1 cup (125 g) grated reduced-fat cheddar
½ cup(50 g) grated parmesan
Freshly ground black pepper
Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add onion and cook 3 minutes, or until softened. Add garlic and cook 1 minute. Stir in tomatoes and 1 cup water and bring mixture to a boil. Reduce heat and simmer 10 minutes, or until thickened. Add lentils and half the parsley and stir to combine. Simmer 10 minutes. Spoon into a shallow 6 cup ovenproof dish.
Meanwhile, cook macaroni in a large saucepan of boiling water, following packet instructions, until just tender. Drain well and return to the saucepan.
Preheat oven to 200°C (400°F). Heat spread and remaining oil in a non-stick medium saucepan over medium heat. When sizzling, add flour and stir until well combined. Cook, stirring continuously, 1 minute, or until mixture is bubbling. Remove from heat and slowly pour in milk, whisking continuously until well combined. Return to heat and continue whisking until mixture comes to a boil. Reduce heat and simmer 2 minutes. Add half the cheddar and half the parmesan and stir until melted.
Add cheese sauce to pasta, season with pepper and stir until well combined. Spoon macaroni cheese mixture over lentil mixture in the ovenproof dish. Sprinkle remaining cheddar and parmesan over the top and bake 20–25 minutes, or until cheese on top is melted and golden.
Carefully spoon macaroni cheese onto serving plates. Sprinkle with remaining parsley and serve.