Lentil Salad with Lemon Berbere Dressing

Add French Green Lentils (1), Chicken Stock (480 mL), Bay Leaf (1), and Garlic (2 cloves) to a medium pot. Bring to a boil and let simmer for 40 minutes or until lentils are tender. Remove bay leaf and garlic.

In a bowl, zest and juice the Lemon (1).

Add in Ground Coriander (1/4 tsp), Ground Cardamom (1/4 tsp), Onion Powder (1/4 tsp), Garlic Powder (1/4 tsp), Pink Himalayan Sea Salt (1/4 tsp), Paprika (1/4 tsp), Cayenne Pepper (1/4 tsp), Fenugreek Seeds (1/4 tsp), Ground Ginger (1/8 tsp), Ground Cinnamon (1/8 tsp), Ground Allspice (1/8 tsp), Crushed Red Pepper Flakes (1/8 tsp), Ground Black Pepper (1/8 tsp), and Ground Nutmeg (1 dash).

Add Water (2 Tbsp) and slowly whisk in Olive Oil (4 Tbsp) until combined. Or mix all ingredients in a small jar with a tight-fitting lid and shake until combined.

Combine lentils, Arugula (1 bunch), Radishes (120 g), Beech Mushrooms (115 g), Clementines (3), and Pecans (50 g). Dress immediately before serving. Enjoy!