Lentils, carrots and spinach bowl accompanied with light cream

By • October 29, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: A delicious vegetarian recipe for a fall lunchMary Devinat

Advertisement

Serves 2

  • 3 carrots
  • 4 handfuls fresh spinach
  • 1/2 cup French green lentils
  • parsley
  • 3 tablespoons light cream
  • 1 tablespoon olive oil
  • salt and pepper
  1. 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.

More Great Recipes:
Entrees|Salads|Side Dishes|Beans & Legumes|Vegetables