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Author Notes: A delicious vegetarian recipe for a fall lunch —Mary Devinat
handfuls fresh spinach
cup French green lentils
tablespoons light cream
tablespoon olive oil
salt and pepper
- Sauté in a pan carrots with olive oil. Cover and stir occasionally so that it does not stick. Next, cook your lentills with 1 1/2 glass of water. Stir. Add spinach with carrots and chopped parsley. Salt and pepper both preparations. Serve simply with a beautiful tablespoon of light cream.