Red Lentil Rotini Pasta with Kale and Pesto Sauce

Serves 4


  • 1 box of Tolerant Red Lentil Rotini
  • 1 yellow onion finely diced
  • 4 garlic cloves minced
  • 1 cup fresh kale leaves chopped
  • 1 can diced tomatoes about 1 cup
  • 1/2 cup purified water
  • 1/4 tsp sea salt
  • 1 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp brown sugar
  • Freshly ground black pepper
  • Handful basil leaves chopped
  • 1 tbsp hemp hearts
  • 1 cup cherry tomatoes quartered
  • 1 tbsp toasted pine nuts
  • 1 tbsp nutritional yeast
  • Fresh mint leaves – to garnish


  1. Cook Tolerant Red Lentil Rotini according to package directions. Set aside.
  2. Before the pasta is ready, add the kale leaves to the pot. This will help the kale not to be overcooked and maintain that crunch texture.
  3. Heat the olive oil and add the onion and garlic.
  4. Cook over medium heat for two or three minutes
  5. Add the tomatoes, sugar, basil, salt, and vinegar, mix to combine, and bring to boil over medium heat.
  6. Cover the skillet with a lid and simmer for 10-15 minutes.
  7. Add pasta and kale to the sauce and add the hemp, pine nuts, and nutritional yeast and mix to combine.
  8. Garnish with mint leaves and serve warm.
  9. Enjoy!