Green Lentil Rotini and Roasted Autumn Vegetable Soup

Serves 4


  • 1 box Tolerant Green Lentil Rotini
  • 3 carrots, cut into ½” slices
  • ½ pound Brussels sprouts, halved or quartered if large
  • 1 cup ½” cubes celery root
  • 1 large parsnip, thinly sliced
  • 2 tablespoons preferred vegetable oil, divided
  • 1 tablespoon fresh thyme leaves
  • 1½ teaspoons fine sea salt, divided
  • 1 teaspoon black pepper, divided
  • 1 small onion, diced
  • 8 cups low-sodium vegetable stock or broth
  • 1 tablespoon white miso paste
  • 1 bunch Lacinato kale, shredded
  • Fresh lemon juice to taste
  • Finely grated vegan Parmesan, for serving (optional)


  1. Cook Tolerant Green Lentil Rotini according to package directions. Set aside.
  2. Preheat oven to 400℉. Line a large sheet pan with parchment paper.
  3. On a prepared sheet pan, toss together carrots, Brussel sprouts, celery root, parsnips, 1 tablespoon oil, thyme, ½ teaspoon salt, and ½ teaspoon pepper and spread out in an even layer. Roast until vegetables are tender and browning around the edges, about 30 minutes, stirring halfway through.
  4. In a soup pot heat the remaining 1 tablespoon oil over medium heat until shimmering. Add onion and saute until softened, 4-6 minutes. Add roasted vegetables, broth, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, and miso. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
  5. Add kale and simmer uncovered until just tender, 5 minutes. Stir in pasta and remove from heat.
  6. Ladle into bowls and sprinkle with Parmesan, if desired.
  7. Enjoy!