Lentils, carrots and spinach bowl accompanied with light cream

By Mary Devinat
October 29, 2015

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

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.

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