Green Lentil Macaroni Recipe – Quick & Easy Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Green Lentil Macaroni Recipe – Quick & Easy Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take forever to make. This Green Lentil Macaroni is exactly that – a hug in a bowl, and surprisingly simple to whip up. I first stumbled upon a version of this when visiting my aunt in Delhi, and I’ve been tweaking it ever since to make it just perfect. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your typical macaroni and cheese! It’s a beautiful blend of Indian flavors with a comforting pasta base. It’s quick, easy, and packed with protein thanks to the lentils. Plus, it’s a fantastic way to get a hearty, satisfying meal on the table in under an hour. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Green Lentil Macaroni:

• 1/3 cup (approx. 75g) green lentils
• 5 cloves garlic
• 1/2 bunch (approx. 50g) coriander (leaves and stems)
• 2 tbsp olive oil
• 3/4 tbsp (approx. 6g) coriander powder
• 800 ml boiling water
• 2 bouillon cubes (Knorr herbs)
• 1/4 cup (approx. 50g) macaroni or noodles
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Green Lentils: Types and Benefits

Green lentils are the star here! They hold their shape well during cooking, giving the dish a lovely texture. You can use French green lentils (du Puy) for a slightly more refined flavor, or regular green lentils – both work beautifully. Lentils are also a fantastic source of plant-based protein and fiber, making this a really nourishing meal.

Garlic & Coriander Paste: The Flavor Base

Fresh garlic and coriander are essential. Don’t skimp! The paste forms the heart of the flavor profile. I like to use both the leaves and stems of the coriander for maximum flavor.

Olive Oil: A Healthy Choice

Olive oil adds a lovely richness. You could substitute with any neutral cooking oil if you prefer, but I find olive oil complements the spices nicely.

Knorr Bouillon Cubes: Regional Variations & Substitutions

Knorr bouillon cubes are a common ingredient in Indian home cooking, adding a depth of savory flavor. I usually use the ‘herbs’ variety. If you can’t find them, you can substitute with vegetable bouillon or even a teaspoon of garam masala and a pinch of salt.

Macaroni: Choosing the Right Shape

Elbow macaroni is classic, but honestly, any small pasta shape will work! Penne, ditalini, or even shells would be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the green lentils a good rinse and soak them in cold water for about 30 minutes. This helps them cook more evenly. Then, drain them well.
2. Now, let’s make that flavor paste! Roughly chop the garlic and coriander, then blend them together with a splash of water until you have a smooth paste.
3. Heat the olive oil in a pressure cooker over medium heat. Add the garlic-coriander paste and sauté for about 5 minutes, until it smells wonderfully fragrant. Be careful not to burn the garlic!
4. Stir in the coriander powder and cook for another 2 minutes. This really blooms the spice and enhances the flavor.
5. Add the drained lentils, boiling water, and bouillon cubes to the pressure cooker. Give it a good stir, then simmer uncovered for about 5 minutes.
6. Now, add the macaroni. Seal the pressure cooker and cook on medium-high heat for 3 whistles.
7. Once the whistles sound, turn off the heat and let the pressure release naturally. This is important! Don’t try to force it open.
8. Finally, give it a taste and adjust the salt seasoning as needed. Serve warm and enjoy!

Expert Tips

• Don’t overcook the macaroni! It will continue to cook slightly as it sits in the lentil mixture.
• Adjust the water: If you prefer a thicker consistency, use a little less water. For a thinner consistency, add a bit more.
• Fresh is best: Using fresh garlic and coriander makes a huge difference in the flavor.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your bouillon cubes are plant-based.
• Gluten-Free Adaptation: Simply use gluten-free macaroni or noodles.
• Spice Level Adjustment: Add a pinch of red chili powder or a chopped green chili to the garlic-coriander paste for a little heat. My friend, Priya, loves adding a dash of cayenne pepper!
• Quick Weeknight Version: If you’re really short on time, skip the soaking step for the lentils. They’ll just take a little longer to cook.

Serving Suggestions

This Green Lentil Macaroni is delicious on its own, but it’s also great with a side of raita (yogurt dip) or a simple salad. A sprinkle of fresh coriander on top adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the origin of this Green Lentil Macaroni dish?

It’s a bit of a fusion dish! It’s inspired by traditional Indian lentil dishes (dal) combined with the comfort of macaroni. It’s a popular home-style meal in North India.

Can I use red lentils instead of green lentils?

You can, but the texture will be different. Red lentils cook much faster and tend to break down, resulting in a creamier, more porridge-like consistency.

How can I adjust the consistency of the macaroni?

Add more or less boiling water during cooking. If it’s too thick, add a splash of hot water after cooking.

What is the best way to prevent the lentils from sticking to the bottom of the pressure cooker?

Make sure to sauté the garlic-coriander paste well before adding the lentils and water. Stir frequently during the initial simmering stage.

Can this be made without a pressure cooker?

Yes! You can cook it in a regular pot. It will take longer – about 45-60 minutes – and you’ll need to simmer it gently, stirring occasionally, until the lentils and macaroni are cooked through.