Place the lentils in a small pot, cover with the broth, and place the lid on the pot. Bring to a boil, then reduce to a simmer, leaving the lid cracked open a bit. Cook for about 10–15 minutes until just barely undercooked (DO NOT FULLY COOK THE LENTILS). Remove from heat, drain, and set aside.

Heat the olive oil in a large shallow saucepan over medium heat for about one minute. Add the onion and garlic and sauté until onions are translucent and garlic is fragrant. Add the bell pepper and sauté for about two minutes.

Add the riced cauliflower and cook for 5 minutes or until softened. Add the rest of the ingredients, along with the cooked lentils.

Let it simmer, stirring occasionally, for about 10 minutes, until heated through and slightly thickened. If it sticks, add a little water to scrape the pan and lower the heat a bit.