Red Lentil Rotini with Shaved Brussels Sprouts and Pomegranate

Serves 4


  • 1 box Tolerant Red Lentil Rotini
  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 garlic cloves, minced or pressed
  • 1½ teaspoons fine sea salt
  • ¾ teaspoon black pepper
  • ½ pound Brussels sprouts, trimmed and thinly sliced
  • ½ cup pomegranate seeds
  • ½ cup roasted hazelnuts, chopped
  • ¼ cup packed chopped parsley leaves


  1. Cook Tolerant Red Lentil Rotini according to package directions. Set aside.
  2. In a large serving bowl stir together oil, vinegar, mustard, maple syrup, garlic, salt, and pepper and whisk to combine.
  3. To the serving bowl add pasta and toss to coat with dressing. Add Brussels sprouts, pomegranate seeds, hazelnuts, and parsley. Serve immediately.
  4. Enjoy!