Green Lentil Elbows Tuscan Pasta


  • 1 box Tolerant Organic Green Lentil Elbows, cooked according to the directions on the package
  • 2 tablespoons avocado oil
  • 3 garlic cloves, crushed
  • ΒΌ cup white onion, diced
  • 1 small tomato, cubed
  • 1 ounce fresh basil, finely chopped
  • 3 ounces sun-dried tomato
  • 15 ounce canned artichoke hearts, halved and drained
  • Salt and black pepper to taste


  1. Cook Tolerant Organic Green Lentil Elbows according to the package directions. Set aside.
  2. Add avocado oil, crushed garlic, and onions to a medium size pot over medium heat.
  3. Reduce heat to low and add fresh tomatoes, basil, sun-dried tomatoes, and artichokes hearts. Season with salt and pepper to taste.
  4. Add pasta to vegetables, mix, and serve hot.