1 cup lentil beans
3-4 carrots (peeled and sliced)
16 oz of frozen spinach
1 butternut squash
1 stalk of leeks
1 cup white rice
¼ cup diced walnuts
3 cloves of garlic
1 tsp dry mustard
3 TBS apple cider vinegar
Salt and Pepper
Preheat oven at 375 °. Peel butternut and scoop out seeds and muck. Dice into evenly sized cubes. Place on baking tray, drizzle with olive oil, and season with salt and pepper. Bake for 30-40 minutes (flip half way through). Add leeks (cut in any shape and rinsed thoroughly in between the leaf sheaths), also coated with olive oil, salt and pepper, to the baking sheet at the half way point. For crispier leeks you can put them in for the whole time.
Boil 3 cups of water. Sift through the lentils to make sure there are no rocks. Add carrots and lentils to boiling water and simmer on med low for approx. 40 minutes, stirring occasionally.
Boil 2 cups of water and add white rice. Cover and cook for 15 minutes and then let rest, with lid on, for another 10.
Add frozen spinach and sliced garlic in the last 10 minutes of cooking lentils. Return to simmer and season with the remaining ingredients (except the walnuts).
Toast walnuts on a baking sheet for a couple of minutes.
Plate with rice on the bottom, then a scoop (or two) of lentils, and topped with the butternut and leeks. Sprinkle with walnuts and garnish with an additional drizzle of olive oil and salt and pepper as needed. Enjoy!