Green Lentil Rotini with Roasted Corn & Poblano Peppers


  • 1 box Tolerant Green Lentil Rotini
  • 1 whole poblano pepper
  • 2 teaspoons extra virgin olive oil
  • ½ cup corn, fresh off the cob
  • 2 garlic cloves, crushed
  • 2 vine ripe tomatoes, chopped
  • ½ teaspoon garlic salt
  • ¼ cup sour cream or non-fat plain yogurt
  • Salt and pepper to taste
  • Garnish with cilantro


  1. Cook Tolerant Green Lentil Rotini according to the package directions. Set aside.
  2. Roast poblano pepper until dark and soft on a grill or stovetop. Peel skin and remove seeds. Cut into medium pieces and set aside.
  3. Heat olive oil and kennel corn in a large skillet over medium heat until golden brown. Remember to stir constantly.
  4. Reduce heat and add crushed garlic, onions, poblano peppers, chopped tomatoes, garlic salt, and pepper. Cook until tender and remove from heat.
  5. Add sour cream to the vegetable mixture.
  6. Mix pasta and vegetables together. Garnish with cilantro.
  7. Enjoy!