Lentils and Vegetables

Heat the olive oil in a cast iron skillet or heavy pot. Add the diced onion and minced garlic and saute on medium low for 5 minutes. Add the lentils, water and broth and turn the heat up to high. 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). Turn off the heat and stir in the mustard and then the spinach.

In a separate pan, melt the Earth Balance. Add mushrooms and carrot and saute on medium low for about 10 minutes. Add the white wine and continue cooking until the wine is cooked off.

Plate the lentils and top with the carrots and mushrooms.