Ingredients
- 1 box Tolerant Green Lentil Elbows
- 2 tablespoons avocado oil
- 3 garlic cloves, crushed
- ΒΌ cup white onion, diced
- 1 small tomato, cubed
- 1 oz fresh basil, finely chopped
- 3 oz sun-dried tomato
- 15 oz canned artichoke hearts, halved and drained
- Salt and black pepper to taste
Directions
- Cook Tolerant Green Lentil Elbows according to the package directions. Set aside.
- Add avocado oil, crushed garlic, and onions to a medium-size pot over medium heat.
- Reduce heat to low and add fresh tomatoes, basil, sun-dried tomatoes, and artichokes hearts. Season with salt and pepper to taste.
- Add pasta to vegetables, mix, and serve hot.
- Enjoy!