Place lentils and water in a medium saucepan and bring to a boil. Once boiling, lower to a simmer and cook uncovered for 30-35 minutes or until cooked through. Add more water to always slightly cover the lentils, as needed.

After lentils are cooked, place the butternut squash noodles in a food processor and pulse until rice-like. Set aside. Dice the Vidalia onion, celery and mince the garlic cloves. Set aside.

Place a large skillet over medium heat and add in the olive oil. Once heated, add in the garlic and rosemary and cook for 30 seconds or until fragrant. Add in the celery, onion and leeks, cook for 2-3 minutes or until onions are translucent and then add the butternut squash rice and season with salt and pepper.

Stir the butternut squash rice to combine and cover and cook for 5-8 minutes, shaking the pan occasionally, or until cooked through (taste.) If the squash is still crunchy, cover the skillet and cook for 2-3 more minutes.

When done, add in the lentils, walnuts, cranberries and stir to combine for 1-2 minutes to warm up the cranberries. Serve immediately.