one pot tortellini lentil “hamburger helper”
I don’t know why recreating hamburger helper sounded like a good idea, I didn’t even eat it much growing up, but I floated with the winds of my imagination for this one. Guess what? It’s damn good.
Continuing with minimal-effort, maximal-taste dinners with this week’s One Pot Tortellini Lentil Hamburger Helper. I guess in life I’m trying to make space for all sorts of activities I enjoy. I dropped my running mileage this marathon training cycle so I wasn’t clobbering about all day in fatigue from the morning’s 8+ mile run, eased up on my work availability, and develop recipes 4x a weekish depending on how much time remain from the listed plus casual time for walking, hanging out with J, reading, and other leisurely interests.
Most people lack balance (in life and when standing on one foot) and I see it more and more on social media. No wonder many of us remain fraught and stressed and always yearning for constant escape. The American Way, after all, is working until our thumbs fall off and our brains are so frazzled we retire and spend all our remaining hours on a golf course drinking shit beer and depending on a caddy to lug our deadweight around.
I do not want to be one of those people who struggles with burnout every other week, swallows the bitter pill of heading day in and day out to a job they hate just because it makes good money, can’t enjoy days off thoroughly knowing the workweek begins the following morning. Granted, to some extent I am in that position – and that’s when I know a change is needed.
So, I make more time for me and loved ones. I simplify. These recipes are a reflection of where my brain lies currently. An omnipresent desire for goodness, the wholesome, the tasty, but with less elaboracy. Here I turn to childhood nostalgia, so maybe if you need to indulge that part of you, this recipe is at a finger’s reach.
No Sweat, Sherlock
Get your big pot ready, or a large enameled cast iron or similar. Chop up an onion and…that’s pretty much it for prep.
Heat some oil in your choice cookery and saute the onion. Then stir in sweet paprika, garlic powder, chili powder, tomato paste, brown sugar, and Worcestershire sauce. Add in the lentils and water, bring to a low simmer. Cook the lentils, stirring occasionally, until the water is mostly absorbed and the lentils are soft.
Pour in a mix of vegetarian beef broth, or regular if you wish, and milk. I used whole, but you can try full-fat coconut for an even creamier sauce, or a thicker nondairy variety like oat.
Dump in the tortellini and cook according to the package directions. Usually, this only takes 4-5 minutes. Finish off the dish with a big helping of cheddar and Monterey jack cheeses. Stir them in carefully so to not rip the tortellinis into shreds. Taste the sauce for salt and pepper, and adjust as needed.
I’d call this a fairly complete main course, but if you want, a big green salad suits as a righthand man. Keep it fairly simple, such as the Crispy Chickpea, Kale, and Sundried Tomato Caesar Salad or the Shaved Broccoli and Kale Salad with Dijon Cider Vinaigrette. I almost always keep veggies on hand for easy roasting, like broccoli or cauliflower, to pile on the micronutrients.
Why not some cake for dessert? Slam down a slice of Swirled Coconut Hot Fudge Oreo Sheetcake. Keep those childhood food throwbacks comin’.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
one pot tortellini lentil “hamburger helper”
Ingredients
- 1 large yellow onion, diced
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 cup green lentils
- 1 lb cheese tortellini
- 3 cups vegetarian beef broth (or regular)
- 1 1/2 cups whole milk, full fat coconut milk, or milk of choice
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium. Saute the onion until soft, about 4-5 minutes. Stir in the paprika, garlic, chili powder, tomato paste, brown sugar, and Worcestershire sauce for about a minute. Drop in the lentils and swirl into the seasonings, then pour in 2 cups of water. Bring to a simmer and cook, uncovered, about 12-15 minutes until most of the water is absorbed and the lentils are soft.
- Add the beef broth and milk to the pan and bring to a boil. Cook the tortellini according to package directions. Stir in the cheeses until melted. Taste for salt and pepper.
