Green Lentil Elbows with Sweet and Sour Cauliflower

Serves 4


  • 1 box Tolerant Green Lentil Elbows
  • 3 cups cauliflower florets
  • 1 tablespoon cornstarch
  • ¼ cup vegetable broth
  • 3 tablespoons pineapple juice
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 tablespoon tomato paste
  • 1 tablespoon preferred vegetable oil
  • 1 red bell pepper, seeded and cut into ¾” squares
  • 1½ cups pineapple, cut into 1” chunks
  • 2 garlic cloves, minced or pressed
  • 2 green onions, thinly sliced
  • 2 tablespoons sesame seeds


  1. Cook Tolerant Green Lentil Elbows according to package directions. Set aside.
  2. Steam cauliflower florets until tender, about 5 minutes.
  3. To a medium bowl add cornstarch, then whisk the vegetable broth into cornstarch until lump-free. Whisk in pineapple juice, maple syrup, tamari, and tomato paste until combined and set aside.
  4. In a large skillet heat oil over medium heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, 5-7 minutes. Add garlic and cook, stirring constantly, for 30 seconds.
  5. To the skillet add cauliflower and sauce. Stir to combine. Bring to a simmer and cook for 1-2 minutes or until sauce has thickened.
  6. In a large bowl, toss cooked pasta with the vegetables and sauce mixture. Serve immediately and garnish with green onions and sesame seeds.
  7. Enjoy!