I eat a lot of lentils. Lentil soup, plain lentils, lentils with fresh squeezed oranges (it’s a lot better than it sounds)…if there are lentils involved in a dish, odds are I’m going to be a fan. I’ve convinced friends to try lentils because in my mind, they have no idea what they’re missing. I think you get the point; I really like lentils.
So, you can imagine I was excited to try out the new gluten-free Red Lentil Rotini from Tolerant. The folks at Tolerant also sent us a sample of their Black Bean Penne. I called “dibs” on the Red Lentil Rotini and Jennifer North, the Vice President of the National Foundation for Celiac Awareness (NFCA), took the black bean pasta home to try.
To get the full taste of the pasta, I kept the recipe simple: steamed broccoli, green peppers, onions, olive oil, garlic and spices (and the red lentil pasta, of course). While boiling the pasta, I did notice that the starch created a film in the water. This made it a little difficult to drain them, but it wasn’t a big issue. If you try out the rotini, I’d recommend adding a little bit more water than you normally would, especially because it will make it easier to scoop some of the film from the top before draining.
If you’re not all that into cooking or don’t have much time to, these are definitely for you. Eight to 10 minutes are all it takes to boil them. The convenience of the pasta doesn’t end with its short cook time, either. You’ll spend less time reading ingredient labels on Tolerant products. Why? They’re made with just one ingredient! “Red lentils” are literally the only ingredient in this rotini (and same goes for the black bean).
I’m a fan of the taste and texture of the Red Lentil Rotini as well. It’s not a gluten-free pasta trying to taste like its wheat-based counterpart. It’s meant to taste like red lentils (and, with just one ingredient, it definitely does). There is no grittiness to this pasta and it didn’t turn to mush once it was finished. Jennifer said her family were fans of the Black Bean Penne (she was pretty happy about the single ingredient, too). Plus, these products offer a good amount of protein and fiber.
The box says eight minutes are all you need to prepare them, but I thought they needed to be boiled closer to the 10 minutes. At eight minutes, they were still a little hard for my taste. I’d recommend trying one or two before you drain them, just to make sure it’s the consistency you prefer.
The uses for this pasta are endless. Next time you’re bored with your same old gluten-free pasta routine, try one of the products from Tolerant to put a new twist on a favorite recipe. Let me know how it turns out!
You can read more about Tolerant’s allergy-friendly, organic and gluten-free pasta by visiting www.TolerantFoods.com.