Celebrate the start of spring with a medley of fresh carrots, celery and nutty, firm green lentils. Served warm atop a bed of mixed spring greens, this recipe is light but nutritious, perfect for a burst of mid-day energy. And it's easy -- much less involved than last week's lasagna!
You will need:1 1/4 cups dried green lentils 3 garlic cloves 3 bay leaves Salt 3 medium carrots 1/4 cup olive oil (extra-virgin) 1 lemon 1 celery stalk 2 tablespoons fresh or freeze-dried dill Freshly ground black pepper, to taste Several cups of baby spinach, spring mix, mesclun -- or any tender greens
1. Crush the garlic cloves. 2. Rinse the lentils and pick over to remove stones. Place them in a medium pot and cover with plenty of water. Add the garlic and bay leaves and bring the water to a boil. Reduce the heat and simmer for fifteen minutes. 3. Peel and thinly slice the carrots.
