Lentil Walnut Fillets w/ Butternut squash and Quinoa

YUM! Even vegetable haters can´t help but love the rich, deep, bold flavor of these fillets. I paired it with butternut squash to keep my sugar cravings at bay and quinoa to add a whole grain and a complete set of proteins. Feeds 6. Delicious the next day because the lentil walnut mixture will keep well in refrigerator for days as well as the squash and quinoa. I am a big believer in cooking once and eating twice. Great for packing up for work too!


Lentil Walnut Filletes
Very helpful equipment:
food procesor/hand blender/blender

Ingredients:
3/4 cup dry lentils
1 1-2 cups water
2 tbs cider vinegar
1 tbs olive oil (or oil of choice)
1 cup finely minced onion
5-6 minced cloves of garlic
4-5 minced mushrooms
1 small minced zucchini
1/2 minced lb fresh spinach
1 tsp salt

Start by preparing the lentils. Place the lentils and water into a small pot or saucepan and bring to a boil. Lower heat and let simmer until the letils are soft or all of the water has evaporated. Add lentils to a bowl and mash well with cider vinegar.
Heat olive oil in a medium-large sized pan and add onions. Saute onions at medium heat for 5 minutes or until they become transluscent. All all remaining ingredients except the spinach, which will go last. Saute for 5-10 minutes and then add the spinach.
Mix all of the ingredients together and mash well. Chill ingredients for an hour in the refridgerator.
Form fillets or burgers out of your "meat" and fry in a small amount of oil or on their own in a no stick frying pan until they are heated all the way through and crispy on the outside. Or you can broil them for 5-8 minutes on both sides.
·While you are waiting for the letils to cook prepare the vegetables.


Butternut Squash

Ingredients:
butternut squash
tsp peanut oil
Optional: honey and cinnamon to taste

Set oven to 375 degrees F. Place oil in a baking tray and spead evenly. Slice butternut squash in half lengthwise scoop out seeds (you can rinse and dry these seeds and bake them with peanut oil and a pinch of salt to add extra magnesium to your day). Place halves with the insides facing downward in the baking tray. Cook for 40 min or until squash is soft. Peel off skin and cut into 1 inch squares. Add honey and cinnamon.

Quinoa
Very helpful equipment:
rice cooker

Ingredients:
1 1/2 cups of quinoa
3 cups water

Different brands are different so cook your brand as it reccomends on the label for best results.
Stovetop: Bring water to a boil, add quinoa and let it simmer uncovered until the quinoa is soft and the water has evaporated.
If you have a rice cooker, add ingredients and let it do its work.