Green Lentil Penne Chimichurri


  • 1 box Tolerant Organic Green Lentil Penne, cooked according to the directions on the package
  • ¼ cup Italian curly parsley, finely chopped
  • 1 ounce onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon dry oregano
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt


  1. Cook Tolerant Organic Green Lentil Penne according to the package directions. Set aside and let cool completely.
  2. For the chimichurri, mix parsley, onions, garlic, red wine vinegar, lemon juice, extra virgin olive oil, crushed red pepper flakes, dry oregano, kosher salt, and black pepper.
  3. Let chimichurri sit for 20 minutes at room temperature.
  4. Fold pasta with chimichurri and refrigerate for 20 minutes.
  5. Serve cold.