1/2 cup green lentils, rinsed and picked over for small stones
1 large sweet potato, peeled
1 teaspoon olive oil
Dash of cinnamon
Dash of sea salt and ground pepper, to taste
2 cups baby spinach
1/4 cup raw or sprouted walnuts
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 teaspoon maple syrup

In a pot, combine the lentils and 2 cups water. Bring to a boil, reduce to simmer and cook for about 30 minutes on low.

Meanwhile, dice the sweet potato. On a baking sheet, toss sweet potato with the olive oil, cinnamon, salt and pepper. Bake in a 400-degree oven for about 30 minutes.

Fill a bowl with the baby spinach, and toss in cooked lentils and sweet potato, along with the walnuts

Combine the mustard, vinegar and maple syrup in a jar and shake to combine. Pour over salad.

Makes 2 servings.

— Recipe from www.heidisrealnutrition.com