Creamy Red Lentil and Noodle Bake

This vegan Creamy Red Lentil and Noodle Bake combines the comforting texture of wide egg noodles with a rich, creamy sauce made from red lentils and dairy-free cream cheese. The addition of tomato paste gives it a slight tang, while the dish remains hearty and satisfying. Perfect for a cozy dinner, this recipe adheres to vegan dietary requirements without sacrificing flavor or comfort.

Ingredients:

• 1 lb wide egg noodles
• 1 cup red lentils
• 2 cups water
• 1/2 cup dairy-free cream cheese
• 1/2 cup tomato paste
• 1 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine red lentils and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are soft and water is absorbed.
3. While the lentils are cooking, cook the wide egg noodles according to package instructions until al dente, then drain.
4. In a large mixing bowl, combine the cooked lentils, cooked noodles, dairy-free cream cheese, tomato paste, and salt. Stir until well combined.
5. Transfer the mixture to a greased baking dish, spreading it evenly.
6. Bake in the preheated oven for 25-30 minutes until the top is slightly golden and the dish is heated through.
7. Allow to cool for a few minutes before serving.