Lentils with Mushrooms, Roasted Garlic and Butternut Squash

By courtneyepowell

Ingredients

• 1/4 c black or green lentils (dry)
• 1/2 c mushrooms, chopped (we suggest portabella, cremini or shitake)
• 1 1/4 c water or vegetable broth
• 1 c butternut squash, peeled and cut into 1 in cubes (can also use sweet potatoes)
• 4 cloves garlic, peeled
• 2 t grapeseed oil
• 1/2 t salt
• 1 c baby spinach, kale or any dark leafy green, cleaned and leaves torn into bite-sized pieces
• 2 T chopped walnuts or pecans

Preparation

Step 1

Preheat oven to 400. In a medium bowl, toss butternut squash and garlic cloves together with grapeseed oil and salt. Lay squash and garlic in single layer on a shallow, oven-proof baking dish. Roast in a preheated oven for 40 mins stirring about halfway through. Meanwhile, rinse and inspect lentils. Combine lentils and 1 1/4 c water or vegetable broth along with chopped mushrooms in a small pot with a tight fitting lid. Bring to a boil over high heat. Once lentils begin to boil reduce heat to low and simmer lentils approximately 20-25 mins or until tender. When squash is fork tender remove from oven. Place torn leafy greens in a small serving bowl. Spoon mushroom-lentil stew over greens and top with roasted garlic and butternut squash. Sprinkle with chopped nuts. Serve hot.