French lentils with carrots and parsley from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 170) by America's Test Kitchen Editors

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Notes about this recipe

  • michalow on July 01, 2017

    Really good flavors, but having the carrots and celery cook so long leaves them softer than I would like. Made a nice meal served warm with couscous and green beans.

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