Red Lentil Penne Rainbow Primavera

Recipe courtesy of plantbasedjuniors.


  • 1 box of Tolerant Organic Red Lentil Penne
  • 3 tablespoons olive oil
  • 1/2 white or yellow onion, diced
  • 2 garlic cloves, minced
  • 1 medium zucchini, cut into thin strips
  • 1 yellow squash, cut into thin strips
  • 1 yellow or red bell pepper, cut into strips
  • 1 teaspoon dried oregano
  • 1/4-1/2 teaspoon salt
  • 1/4 cup torn basil leaves


  1. Heat 3 tablespoons olive oil in a large skillet, then add in 1/2 sliced white onion. Cook until tender, about 5 minutes.
  2. Add in 3 chopped Roma tomatoes and 2 minced garlic cloves. Cook another 2-3 minutes.
  3. Add in thinly sliced zucchini, yellow squash, bell pepper, oregano, and a pinch of salt. Cook until very tender and soft, about 10 more minutes.
  4. Add in 1 box of Tolerant Red Lentil Penne cooked according to the instructions on the box and toss to combine.
  5. Stir in 1/3 cup torn fresh basil leaves and serve.