Earthy-Veggie Pasta Salad with Lentils

Ethiopian spices make this down-to-earth recipe a delicious way to expand your palate. Loaded with vegetables and protein, it's perfect for a hearty dinner or lunch!
  • 20
    Prep Time
  • 15
    Cook Time
  • x3
    Servings
  • 1 8 oz Box Modern Table Rotini
  • 1 14 oz can Fire roasted tomatoes
  • ½ C chopped carrots
  • ½ C chopped celery
  • ½ C chopped onion
  • 1 C cooked lentils
  • 6 oz fresh mushrooms
  • 8 oz fresh Brussels sprouts
  • 2 cloves garlic
  • 2 Tbsp olive Oil
  • 1 Tbsp berbere spice
  • salt and pepper to taste
Buy the Noodles
  1. Preheat oven to 400°.
  2. Quarter the mushrooms and the Brussels sprouts and add to a mixing bowl with carrots, onions, garlic, and celery and mix.
  3. Toss with olive oil and berbere spice and spread over baking sheet and roast for 10 minutes.
  4. Cook pasta according to directions on the box.
  5. Heat the tomatoes in a large skillet and remove half of them and place on large serving platter.
  6. Add to remaining tomatoes, vegetables, lentils and pasta and toss together.
  7. Pour over the top of tomatoes and serve.

Thanks to Superman Cooks for the recipe!

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