Add French Green Lentils (1), Chicken Stock (2 cup), Bay Leaf (1) and Garlic (2 clove) 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 teaspoon), Ground Cardamom (1/4 teaspoon), Onion Powder (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Pink Himalayan Sea Salt (1/4 teaspoon), Paprika (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Fenugreek Seeds (1/4 teaspoon), Ground Ginger (1/8 teaspoon), Ground Cinnamon (1/8 teaspoon), Ground Allspice (1/8 teaspoon), Crushed Red Pepper Flakes (1/8 teaspoon), Ground Black Pepper (1/8 teaspoon) and Ground Nutmeg (1 dash).
Add Water (1/8 cup) 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.
Combine lentils, Arugula (1 bunch), Radish (1 cup), Beech Mushrooms (4 ounce), Clementine (3), and Pecans (1/2 cup). Dress immediately before serving. Enjoy!