Red Lentil Rotini Chili Verde


  • 1 box Tolerant Organic Red Lentil Rotini, cooked according to the directions on the package
  • 1 cup Mexican tomatillos, peeled (canned works too!)
  • 1 tablespoon cilantro, finely chopped
  • ½ cup white onion, chopped
  • 1 Mexican squash, cubed
  • 1 garlic clove, crushed
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Vegan or cotija cheese to taste
  • Vegan sour cream to taste


  1. Cook Tolerant Organic Red Lentil Rotini according to the package directions. Set aside.
  2. In a medium pot, bring water to a boil. Add tomatillos and cook until tender for 5 minutes then drain.
  3. In a blender or food processor add tomatillos, cilantro, onions, and garlic. Puree until smooth.
  4. In the same pot over medium heat add olive oil and salsa. Add salt and pepper to taste. Lower heat and simmer for 5 minutes. Add squash, then cook for 3 more minutes.
  5. Turn off the heat and add cooked pasta.
  6. Serve warm and garnish with vegan cheese and sour cream.