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 (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 (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) , Radishes (1 cup) , Beech Mushrooms (4 oz) , Clementines (3) , and Pecans (1/2 cup) . Dress immediately before serving. Enjoy!