Lentil Salad with Lemon Berbere Dressing

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.

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

Add in Ground Coriander (as needed), Ground Cardamom (as needed), Onion Powder (as needed), Garlic Powder (as needed), Pink Himalayan Sea Salt (as needed), Paprika (as needed), Cayenne Pepper (as needed), Fenugreek Seeds (as needed), Ground Ginger (as needed), Ground Cinnamon (as needed), Ground Allspice (as needed), Crushed Red Pepper Flakes (as needed), Ground Black Pepper (as needed), 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), Radish (1 cup), Beech Mushrooms (1 1/2 cups), Clementines (3), and Pecans (1/2 cup). Dress immediately before serving. Enjoy!