Cover lentils with enough water so they have about ½ inch of water over them in a small bowl and soak for 5 minutes, about 1 ½ to 2 cups. Once they are done drain the water. Pour into a medium saucepan and cover with 2 cups (480ml) water. Boil on high for 20 minutes until soft and mushy.

Meanwhile, prepare the broccoli by cutting it into small florets. Cut the stems into bite size pieces.

Once the lentils are done they will be mushy and should be very broken down. Pour them into a blender along with he other “cheese” sauce ingredients. Blend on high until very smooth. It will be thin and liquidy, don’t worry it will thicken when it cooks.

Add the broccoli to a large pan (this will eventually have al the pasta and sauce in it) and add ½ cup (120ml) water. Cover with a lid and steam on high for about 8 to 10 minutes until broccoli is cooked and tender. If you need to add a tablespoon or two of water while steaming feel free to do so.

Boil the pasta in a medium saucepan until slightly undercooked. Strain and add to the pan with the broccoli.

Finally, add the cheese sauce from the blender into the pan. Let this cook on a medium low heat for about 2 to 3 minutes until the cheese sauce has thickened. Taste the pasta and add any additional seasonings.

Serve warm immediately. I like to add buffalo sauce and vegan ranch on top!