In a large pot, bring the water or broth to a boil. Add the rinsed red lentils, reduce the heat, and simmer for 15-20 minutes, or until the lentils are very soft and mushy. Drain any extra liquid.

While the lentils are cooking, prepare the pasta in a separate large pot according to the package directions. Drain well.

In the saucepan, melt the butter over medium heat. Add the cooked lentils, milk, and garlic powder.

Use a regular or immersion blender to blend the mixture until it is completely smooth and creamy.

Stir in the shredded cheese a little at a time until it is fully melted and the sauce is smooth. Season with salt and pepper.

Add the cooked pasta to the cheese sauce and stir until everything is coated.

Serve immediately, or let it cool and divide it into lunch containers for the week.