Anonymous wrote:

Anonymous wrote:I think, like the black bean pasta, you have to expect it to taste like lentils, not wheat pasta. I actually cooked a bag of the black bean pasta yesterday, but I paired it with the kinds of flavors I pair regular black beans with. I got a bag of the red lentil pasta and will do the same for that.

Then you might as well just use black beans and ... wait for it ... red lentils.

I don't know. I've never tried either the black bean or the red lentil but I can see how it might taste weird served with traditional spaghetti sauce. I might instead saute chicken breast with some mexican seasonins and serve over the black bean pasta or maybe saute chicken and veggies in a chicken broth based sauce to serve over the red lentil pasta.

Or as someone said maybe use the pasta in soups. But for traditional Italian dishes I would prefer wheat noodles.

Been eating Tolerant red lentil pasta for a long time. I'm assuming the TJs is the same. As long as you cook it al dente--- it is really great and I'm picky about my fake pasta. I also learned (I think from some review) to let it sit in the strainer for 5 or 6 minutes after you drain it. It drys a bit and firms up--- and then I toss it in with the sauce. Almost as good as real pasta.

Anonymous wrote:I think, like the black bean pasta, you have to expect it to taste like lentils, not wheat pasta. I actually cooked a bag of the black bean pasta yesterday, but I paired it with the kinds of flavors I pair regular black beans with. I got a bag of the red lentil pasta and will do the same for that.

Then you might as well just use black beans and ... wait for it ... red lentils.

I buy tolerent green lentil pasta and it is pretty good and my LO will eat it. it's much better for you than regular pasta. Give it a try! I prepare it like mac & cheese.

I saw this in the store today and purchased it. I like red lentils, and expect to like this as well.

I think, like the black bean pasta, you have to expect it to taste like lentils, not wheat pasta. I actually cooked a bag of the black bean pasta yesterday, but I paired it with the kinds of flavors I pair regular black beans with. I got a bag of the red lentil pasta and will do the same for that.

Not sure about the TJs red lentil pasta, but I bought Banza chickpea pasta at Costco and tossed it with their pesto (just like the sampler at the store) and it's delicious. My kids like it too and ask for it all the time.

OP here, I just realized that I am the exact opposite of the person who didn't want to buy bread crumbs because she would never use them!

Anonymous wrote:Ha I'm the poster who started the "TJ black bean pasta is gross." I hope the red lentil one is better. Maybe try it in soup or pasta salad?

I've been thinking about it since I started this thread and then think I want to do a pasta salad.

Do any of you have suggestions for ingredients?

Ha I'm the poster who started the "TJ black bean pasta is gross." I hope the red lentil one is better. Maybe try it in soup or pasta salad?

Anonymous wrote:

Anonymous wrote:There was a thread about it on here not too long ago. Lots of people said they wanted to like it but it was so disgusting they threw it away.

This.

That's the black bean one, not the red lentil. The red lentil one is new.

As long as you go in not expecting it to taste like pasta, I think either would be fine. Much like cauliflower rice (which tastes 100% like cauliflower and I cannot get behind)

Anonymous wrote:There was a thread about it on here not too long ago. Lots of people said they wanted to like it but it was so disgusting they threw it away.

This.

There was a thread about it on here not too long ago. Lots of people said they wanted to like it but it was so disgusting they threw it away.

I've never seen it, but if I did I would try it. Nutritionally it's probably great.

I'm not sure what I was thinking, but I bought the red lentil pasta.

Have you tried it? What should I do with it?

I should know better after the gross black bean pasta that I tried last.