Toasted Noodles with Lentils, Carrot and Cheese Crust

Name: Toasted Noodles with Lentils, Carrot and Cheese Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 6.3 oz dry short noodles; 1 1/2 cups cooked lentils; 1 cup carrot; 1 cup onion; 2 cloves garlic; 3/4 cup crushed tomato; 2 cups water; 3.5 oz shredded cheese; 2 tbsp vegetable oil; 1 1/2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley

An original budget-friendly one-pan recipe: toasted short noodles, cooked lentils, carrot and onion in a savory tomato-spiced base, finished with a golden cheese crust. Comforting, filling, and made with affordable ingredients.

15 minPrep

30 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

180 g dry short noodles (tipo codito, ditalini or similar)
240 g cooked lentils (escurridas si son of lata)
150 g carrot (grated gruesa)
120 g onion (chopped fina)
2 cloves garlic (chopped)
200 g crushed tomato (or puree of tomato rústico)
480 ml water (hot)
100 g shredded cheese (tipo mozzarella, gouda or mezcla que funda well)
30 ml vegetable oil
4 g sweet paprika
2 g ground cumin
1 g dried oregano
5 g salt (or to taste)
1 g black pepper (or to taste)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

376 kcal

Calories

17 g

Protein

44 g

Carbs

14 g

Fat

8 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Heat a large oven-safe skillet over medium heat. Add the oil, onion, and carrot, and cook for 5 minutes until they begin to soften. Stir in the garlic and cook for 30 seconds more.
2
Add the dry noodles to the skillet and toast them for 3 to 4 minutes, stirring often, until some edges turn golden. Add the sweet paprika, cumin, oregano, salt, and black pepper, and stir for 30 seconds to bloom the spices.
3
Add the crushed tomato, hot water, and cooked lentils. Stir well, scraping the bottom of the pan, and bring to a gentle boil.
4
Reduce to medium-low heat, partially cover, and cook for 10 to 12 minutes, stirring once or twice, until the noodles are tender and the mixture is saucy but not watery.
5
Meanwhile, preheat the broiler, or preheat the oven to 450°F / 230°C.
6
Turn off the heat, scatter the shredded cheese over the top, and transfer the skillet to the oven. Broil for 3 to 5 minutes at 450°F / 230°C, until the cheese is melted and browned in spots.
7
Carefully remove, let rest for 2 minutes, and finish with the chopped fresh parsley before serving.

Chef tips

If the mixture dries out before the noodles are done, add a small splash of hot water. For a stronger crust, use a wide skillet so the cheese forms a thinner layer.

Substitutions

You can replace the lentils with cooked beans, and the parsley with cilantro or chives. If you do not have crushed tomato, use grated fresh tomato or a simple tomato sauce. The cheese can be swapped for any affordable good-melting cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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