A delicious vegetarian recipe for a fall lunch —Mary Devinat
French green lentils
salt and pepper
In This Recipe
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.