
Warm red lentils and carrots tossed with spinach, garlic, and balsamic dressing.
0.5 cupRed Lentils
140 gCarrot
70 gSpinach
5 gGarlic
1 tbspBalsamic vinegar
Simmer red lentils until tender but not mushy, then drain.
Cook carrot briefly until just tender.
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1 tbspDressing oil
To tasteSalt
To tasteBlack Pepper
Whisk garlic, balsamic vinegar, dressing oil, salt, and black pepper.
Toss warm lentils and carrot with spinach and dressing.