Green Lentil Elbows with Roasted Mushrooms & Pumpkin Seed Pesto

Serves 4


  • 1 box Tolerant Green Lentil Elbows
  • 1 pound mixed mushrooms, cleaned and halved
  • 1 head of garlic, peeled
  • 2 tablespoons vegetable oil
  • ½ teaspoon fine sea salt
  • 2 tablespoons balsamic vinegar

For Pesto

  • 2 cups arugula, loosely packed
  • ⅓ cup pumpkin seeds, toasted
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 1 garlic clove, chopped
  • ½ cup olive oil
  • Salt to taste


  1. Cook Tolerant Green Lentil Elbows according to package directions. Set aside.
  2. Preheat oven to 425℉.
  3. Toss mushrooms and garlic with oil and salt. Spread mushrooms and garlic out in a single layer on a baking sheet and roast until browned for 20 minutes. Drizzle with balsamic vinegar and return to oven for 5 minutes.
  4. In a food processor, combine arugula, pumpkin seeds, nutritional yeast, miso, garlic, and salt. Process until finely ground. With the machine running, add oil in a thin stream until incorporated.
  5. In a serving bowl, toss pasta with pesto and top with mushrooms.
  6. Enjoy!