Lentils and Vegetables

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Onion, Diced
• 1 clove Garlic, Minced
• 1 cup Green Lentils
• 1- 1/2 cup Vegetable Broth
• 1- 1/2 cup Water
• 1 Tablespoon Spicy Honey Mustard
• 1/4 teaspoons Salt (optional Depending On The Sodium Content Of Your Broth)
• 2 cups Spinach Leaves, Packed
• 2 teaspoons Non Hydrogenated Non Dairy Butter
• 12 whole Mushrooms
• 1 whole Carrot, Sliced Thin On A Diagonal
• 2 Tablespoons White Wine

1. Heat the olive oil in a cast iron skillet or heavy pot.
2. Add the diced onion and minced garlic and saute on medium low for 5 minutes.
3. Add the lentils, water and broth and turn the heat up to high.
4. When the broth starts to boil, turn the heat down to low and simmer for 30 minutes (the lentils should be tender and the broth absorbed).
5. Turn off the heat and stir in the mustard and then the spinach.
6. In a separate pan, melt the Earth Balance.
7. Add mushrooms and carrot and saute on medium low for about 10 minutes.
8. Add the white wine and continue cooking until the wine is cooked off.
9. Plate the lentils and top with the carrots and mushrooms.

olive oil, onion, clove garlic, green lentils, vegetable broth, water, honey, salt, spinach, butter, mushrooms, carrot, white wine

Taken from tastykitchen.com/recipes/main-courses/lentils-and-vegetables/ (may not work)