Going gluten-free doesn’t mean giving up taste

Published: Thursday, May 22, 2014 at 11:31 AM.
To a large skillet add olive oil and on medium heat cook the bay leaves for 3-5 minutes. Add the carrots, celery, and onion, sauté for 8 minutes, stirring frequently
In a bowl whisk together olive oil, vinegar, oregano, and rosemary. Set aside.
Pour vinegar mixture and carrot mixture over prepared lentils and toss to coat evenly. Season to taste with salt and pepper. Remove bay leaves before serving.
 
Shrimp Risotto with Spinach and Squash
Serves 4
2 tablespoons olive oil


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