Green Lentil Elbows with Sweet and Sour Cauliflower

Serves 4

ingredients

• 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

directions

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!