Cooking Instructions
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Step 1
Add
French Green Lentils (1)
,
Chicken Stock (2 cups)
,
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.
Step 2
In a bowl, zest and juice the
Lemon (1)
.
Step 3
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)
.
Step 4
Add
Water (2 Tbsp)
and slowly whisk in
Olive Oil (1/4 cup)
until combined. Or mix all ingredients in a small jar with a tight-fitting lid and shake until combined.
Step 5
Combine lentils,
Arugula (1 bunch)
,
Radishes (1 cup)
,
Beech Mushrooms (1 1/2 cups)
,
Clementines (3)
, and
Pecans (1/2 cup)
. Dress immediately before serving. Enjoy!
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