1 1/2cupswhole milk, full fat coconut milk, or milk of choice
1 cupshredded cheddar cheese
1/2cupshredded 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.
Notes
*To store: The dish keeps well, covered, in the fridge for up to 5 days.*Lentil substitutions: If you don't love lentils, chickpeas are a great option as well. Omit the lentil-cooking step and add the chickpeas after the tortellini.
Keyword hamburger helper, healthy, lentils, main course, pasta, tortellini, vegetarian