Wednesday, September 27, 2017

Red Lentil Rotini

It's been a rather crazy week with a family emergency, so my youngest stepped up to the plate to do this blog for me.

This is my vegan girl and she found a new favorite food - Red lentil rotini with heirloom tomato, zucchini, eggplant, yellow and orange carrots, corn, kale, and broccoli.

She says it would be good with mushrooms or cauliflower, too. She imagines most people would want sauce, but the tomato was so juicy, and she's not really into sauce.

The brand is Ancient Harvest, but she is also really into Explore Cuisine's bean and legume pastas and Ezekiel's sprouted grain pasta. Whole Foods sells some other brands that make lentil and chickpea pasta. Simply Legumes and Panzo.  All yummy, quick, and high protein.

She essentially did a photo essay for me, so I am just going to let the photos speak for themselves.


  1. A beautiful dish! I assume the veggies were sauteed or something? Or were they raw?

    Either way, it looks colorful and delicious!

  2. This looks so yummy. I love that there are so many choices now for vegans and vegetarians. I tried a red lentil and chickpea pasta which was really high in protein but found that I had to under cook it or it would just go to mush but otherwise you couldn't tell the difference between wheat pasta.