Prep time: 10 minutes
Cooking time: 35-40 minutes
½ cup green lentils,
1 large sweet potato
1/4 cup raw or sprouted walnuts
1 tsp dijon mustard
1 tsp olive oil
1 tsp balsamic vinegar
1 tsp maple syrup
Dash of sea salt and ground pepper, to taste
Dash of cinnamon
2 cups baby spinach
1. Cook lentils in a pot until tender using a 4:1 water to lentils ratio. Bring to a boil, reduce to simmer and cook for about 30 minutes on low.
2. Meanwhile, dice sweet potato, mix olive oil, cinnamon, salt and pepper, add it to the sweet potato and bake cubes at 400 degrees for about 30 minutes.
3. Fill a bowl with baby spinach, and toss in lentils and sweet potato when done; add in walnuts and dates
4. Combine mustard, vinegar and maple in a jar and shake to combine. Pour over salad.