Author Notes
A delicious vegetarian recipe for a fall lunch —Mary Devinat
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Ingredients
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3
carrots
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4 handfuls
fresh spinach
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1/2 cup
French green lentils
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parsley
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3 tablespoons
light cream
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1 tablespoon
olive oil
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salt and pepper
Directions
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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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