3/26 starch and veg improvisation

One of my favorite basic and yummy recipes involves sautéed carrots, celery, and spinach (or another soft dark green leafy, like chard) tossed with hearty noodles (either buckwheat or whole wheat) and french lentils. I had umbrian lentils in my pantry, already cooked whole wheat noodles, and leftover boiled potatoes, which I added to the mix. Blending starches can be fun! I spiked the sauce with a good dollop of creme fraiche (Tom's "secret ingredient") and topped with parmesan cheese. The results were yummy and used up leftover ingredients - a win-win!