December 9, 2011 · 0 comments
This recipe was inspired by a recent cover of Whole Living magazine. Have I mentioned how much I love this magazine? The recipes are healthy and mouth-watering – and they always work! Anyway, I began with their idea and changed it according to what I had in my refrigerator (really only one ingredient in their original recipe). I served this with the gingered carrot sweet potato soup. For the kids and my husband, I also added a bit of cheese ravioli predicting accurately that they’d turn up their noses at a plate full of veggies and lentils for dinner. If you’d like to add pasta, too, just use it as a base and either toss it with the lentils, veggies and dressing, or make a bed of pasta and top it with the good stuff you see here.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
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