Green Lentil Penne with Spinach & Sun-Dried Tomato


  • 1 box Tolerant Organic Green Lentil Penne, cooked according to the directions on the package
  • 2 tablespoons avocado oil
  • 2 garlic cloves, crushed
  • ½ organic baby spinach, chopped
  • 1 ounce sun-dried tomatoes
  • 1 ounce black olives, sliced
  • Salt and pepper to taste
  • Garnish with parsley


  1. Cook Tolerant Organic Green Lentil Penne according to the package directions. Set aside and let cool completely.
  2. Add avocado oil, crushed garlic, and baby spinach to medium pan and cook until wilted over medium heat. Add sun-dried tomatoes and olives and remove from heat.
  3. Mix all ingredients together.
  4. Serve warm and garnish with parsley.