Trader Joe’s Organic Red Lentil Sedanini Pasta Reviews

4.1 out of 5 based on 10 customer ratings
(10 customer reviews)

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10 reviews for Trader Joe’s Organic Red Lentil Sedanini Pasta Reviews

  1. Thomas R. Janowski
    5 out of 5

    :

    I have tried most, if not all, of the gluten-alternative pastas and Trader Joe’s red lentil is by far the best–in terms of taste, texture and appearance. The reddish color mostly disappears in cooking. Al dente is easy to achieve unlike rice flour pasta which mostly turns to mush.

    I think the worst pasta I tried was black bean pasta–who wants to eat mushy, dark gray pasta? Better than rice or black bean pastas were some of the corn or rice blend pastas, but still not as good as the red lentil.

    Trader Joe’s red lentil pasta is a winner–both for its gluten-free, high protein and al dente texture.

  2. Patsy huban
    5 out of 5

    :

    This is the best pasta ever bought from a store shelf. One will forget it’s not grain based.

  3. Patsy huban
    5 out of 5

    :

    I ve tried many many variations of store bought pastas, but none really came close to this red lentil pasta. Trying to withdraw from grain oriented food,
    But a good bowl of pasta from other sources were just either terrible or mediocre… not this product. So glad I took a chance.

  4. Rose
    5 out of 5

    :

    This is the best red lentil pasta, hands down. For one thing,
    notice that the ONLY ingredient is red lentil flour. Some of the
    other well known brands add pea flour and other unnecessary
    ingredients. This is now the ONLY pasta I will buy. I only wish
    they would come of with a few other shapes.

  5. ume
    1 out of 5

    :

    okay so don’t know what happened to this great pasta its getting bad and bad i been using it for past year and i always soak it for an hour before i cook and it was fine but now a days when i soak it becomes a flour whith 20mins it doesn’t even taste the same please fix it

  6. Jen Boynton
    5 out of 5

    :

    Made this pasta tonight and served it with Vodka Sauce and grated cheese as a side to chicken. I wanted a higher protein alternative than white flour pasta. My kids did not jump up and down, but they did eat it… I loved it. My recommendation is to not cook it over the 5 minutes suggested. I have had the black bean pasta and that I cooked too long turning it to mush. This was actually quite good.

  7. Bett
    3 out of 5

    :

    Looking for input on how to cook it so it gets softer. I’m not a fan of “al dente” beyond a little tooth resistance. This actually seems hard to chew and, dare I say, rubbery.

    Would appreciate hints on how long to actually cook to make it bite like regular pasta, which I can’t eat because of the simple carbs.

  8. Jillie
    2 out of 5

    :

    I cooked it for the recommended 5-6 mins-sooo hard. I think I cooked it for 10 min and it was still al dente which I don’t like. The taste was fine but I won’t be buying it again.

  9. Brenda H Smith
    5 out of 5

    :

    I usually have to cook it well beyond the cooking time, but recently took a chance and added it to my instant pot stroganoff, wow!!! it was great. I will try making just noodles in the instant pot, but as of now don’t have an exact IP time.

  10. Julie Wilson
    5 out of 5

    :

    If you are looking for an alternative to wheat pasta this is perfect. It does not have quite the same consistency as wheat pasta, but close to it. It has a stronger taste than regular pasta but if you are covering it with sauce you won’t really notice it. You do have to cook it several minutes longer than directions. I recommend only cooking about 3-5 minutes longer, but keep checking to make sure it’s not over cooked. It does not get as mushy like rice pasta’s that I have tried. If you want pasta without wheat this is a great alternative.

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