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