Protein Lentil Mac and Cheese Recipe
Mac and cheese met lentils, lifted weights, and stopped apologizing for comfort cravings.
This protein lentil mac and cheese feels creamy, filling, and built for women who eat smart, not small.
It’s cozy rebellion, plant-powered confidence, and zero patience for bland bowls.
Protein Lentil Mac and Cheese Recipe
This protein lentil mac and cheese blends red lentils, pasta, and a velvety vegan sauce into a bold, muscle-friendly meal.
Ingredients
- Red lentils dry: ½ cup (100 g)
- Cashews soaked: ¼ cup (35 g)
- Unsweetened soy milk: ½ cup 120 ml
- Nutritional yeast: 2 tbsp
- Olive oil: 1 tbsp
- Garlic minced: 3 cloves
- Onion chopped: ½ medium (50 g)
- Paprika: ½ tsp
- Mustard powder: ¼ tsp
- Turmeric: ¼ tsp
- Salt: to taste
- Black pepper: ½ tsp
- Lemon juice: 1 tsp
- Water: as required
Instructions
- Cook pasta in salted water until tender, drain, and keep aside.
- Boil red lentils in water for ten minutes until soft, then drain completely.
- Blend lentils, cashews, soy milk, yeast, lemon juice, turmeric, salt, and pepper until smooth.
- Heat olive oil in a pan, sauté garlic and onion until fragrant.
- Pour blended mixture into the pan and cook gently for four minutes.
- Add paprika and mustard powder, stirring constantly.
- Adjust thickness using small amounts of water.
- Fold cooked pasta into the sauce until evenly coated.
- Simmer for two minutes, then switch off heat.
Notes
Nutritional Values (Per Serving)
- Calories: 400 kcal
- Total Fat: 14 g
- Saturated Fat: 2.2 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 26 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Iron: 34%
- Folate: 30%
- Magnesium: 22%
- Phosphorus: 20%
- Potassium: 16%
Additional Notes / Flavor Tips
- Add roasted broccoli or spinach for extra bite.
- Sprinkle chilli flakes if comfort needs attitude.
- Rest briefly before serving for thicker, clingy sauce texture.
