Step 1

Bring 4 cups of water to a boil, then add lentils. Cook at a boil for 15 minutes, then reduce heat to a simmer and cover loosely with a lid. Cook until lentils are creamy, about 15-20 minutes more. Check the lentils every 5 minutes or so to make sure the bottom of the pot doesn’t burn.

Step 2

Meanwhile, make the dressing. Combine 1/4 cup olive oil, sherry vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small container or mixing bowl and whisk to combine. Set aside.

Step 3

Preheat oven to 425 F. While lentils are cooking, place butternut squash on a parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 15-20 minutes, or until squash is tender and browned. Set aside.

Step 4

In a large cast iron or heavy bottomed skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When very hot, add mushrooms and leave untouched for about 3-4 minutes. Toss, then season with 1/2 teaspoon salt, fresh rosemary, and sage. Continue cooking until mushrooms are caramelized, about 3 minutes more.

Step 5

Toss the warm lentils with dressing, then add squash and mushrooms. Serve topped with arugula micro greens (I added a handful to each finished plate) and lemon wedges on the side.