Lentils with Ricotta Sauce

Name: Lentils with Ricotta Sauce
Yield: 6
Ingredients: 2 cups (chopped) of cauliflower; 1 carrot; 10 green beans; 4 stalks of salted parsley; 4 stalks of sweet parsley; 1 and 1/2 cups (chopped) of ricotta; 1/2 cup (chopped) of hot water; 3 spoons (chopped) of mustard; 2 spoons (chopped) of ketchup; 1 spoon (soup) of chopped fresh thyme; 1 spoon (soup) of olive oil; Salt and black pepper to taste

1
2 cups (chopped) of cauliflower
2
1 carrot
3
10 green beans
4
4 stalks of salted parsley
5
4 stalks of sweet parsley
6
1 and 1/2 cups (chopped) of ricotta
7
1/2 cup (chopped) of hot water
8
3 spoons (chopped) of mustard
9
2 spoons (chopped) of ketchup
10
1 spoon (soup) of chopped fresh thyme
11
1 spoon (soup) of olive oil
12
Salt and black pepper to taste

Ingredients

1
2 cups (chopped) of cauliflower
2
1 carrot
3
10 green beans
4
4 stalks of salted parsley
5
4 stalks of sweet parsley
6
1 and 1/2 cups (chopped) of ricotta
7
1/2 cup (chopped) of hot water
8
3 spoons (chopped) of mustard
9
2 spoons (chopped) of ketchup
10
1 spoon (soup) of chopped fresh thyme
11
1 spoon (soup) of olive oil
12
Salt and black pepper to taste

Directions

1
Boil the cauliflower in boiling water with salt until it's tender but still firm, then set aside
2
Do the same thing with the carrot and green beans
3
Clean the stalks of parsley and arrange them on a serving platter
4
Set aside
5
Blend the ricotta and hot water in a blender
6
Add the mustard, ketchup, thyme, and olive oil
7
Blend until it forms a smooth sauce
8
Season with salt and black pepper to taste, then refrigerate for 5 minutes
9
Serve with the cooked lentils.