Scallops, Lentils and Mushrooms with Creamy Miso Sauce

Instructions

1. 1

   In a pot of salted boiling water, cook the lentils for 20 minutes or until tender. Drain.

2. 2

   In a large non-stick skillet over high heat, cook the mushrooms and garlic in the butter and oil until nicely golden. Add the cooked lentils. Add the spinach and cook, while stirring, until just wilted. Season with salt and pepper. Keep warm.