Soo... I had around a cup of cooked lentils left.  I also cooked up a pound of white beans to have on hand this week. (check out Facebook to see what I do with them!)

Earlier in the week, I made 2 Quarts of Marinara  and I had spinach and mushrooms that needed to be used up, so naturally, my 20 Minute Zesty Lentil Soup came to mind.  I knew I would add white beans as well.  I sauteed the mushrooms in a bit of olive oil, fresh garlic and thyme, then deglazed with some balsamic vinegar.   I put away half of the shrooms for another dish and added around 10 oz of baby spinach to the pan to cook.  Meanwhile, I added around 1 cup of cooked white beans, 2 cups of Marinara , and enough water to cover.  I brought it to a quick boil, threw in around 1 cup of cooked brown rice, the veggies and a squirt of soy sauce and 1/2 cup of my cashew goaty cheese .  I also added around 1/2 tsp of Italian Seasoning, a couple grates fresh nutmeg and lots of freshly ground black pepper and salt to taste.  This was super simple and so very tasty.  I hope that you are inspired to put your leftovers to good use!