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Lentil & Pasta Stew

  • 1 Tbsp. vegetable oil
  • 3 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 cup lentils, rinsed and drained
  • 1 cup uncooked elbow macaroni
  • 1 can (10.5 oz.) tomato sauce
  • 5 cups water
  • 2 Tbsp. Knorr® Chicken flavor Bouillon, divided



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in 4-quart saucepot over medium heat and cook carrots with celery, stirring occasionally, until crisp-tender, about 5 minutes. Stir in lentils and cook until golden, about 2 minutes. Stir in garlic and cook 30 seconds.
  • 2 Stir in tomato sauce, 4 cups water and 1 tablespoon Knorr® Chicken flavor Bouillon. Bring to boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until lentils are almost done, about 20 minutes.
  • 3 Stir in macaroni, remaining 1 tablespoon Bouillon and remaining 1 cup water. Simmer covered until lentils and macaroni are tender, about 15 minutes.