Spiced Lentil Soup & Maple-Lemon Vinaigrette

Ingredients:

• 1 heaping teaspoon of coconut oil or olive oil

• ½ Large red onion

• Thumb sized piece of ginger, minced or grated

• 1 clove of garlic, minced or grated

• pinch of cayenne pepper

• Stir and Cover.

• 1 tsp vegan bouillon

• 1 Tablespoon coriander

• 1 Tablespoon cumin

• 1 cup red split lentils

• Stir and add:

• 1 can coconut milk (400g)

• 3 cups filtered water or broth

• 1-2 tsp smoked paprika/berbere

• Stir. Simmer for 30-40 minutes. Season to Taste.

  • Salt

  • Black Pepper

  • Juice of lime

  • Dollop of Sour Cream

  • Can serve with Rice or quinoa

Procedure:

1. Heat the oil in a pot, add onion, then season with salt and pepper – cover and let soften 3-5 minutes

2. Grate Ginger & Garlic into the pot and saute for a few minutes

3. Rinse and sort lentil.

4. Add seasoning to the onion mixture and let spices bloom. Then add lentils and mix well.

5. Add coconut milk, water & bouillon

6. Bring to a boil, then lower to a gentle simmer for 15-20 minutes

Lemon-Maple Vinaigrette

(3:1 ratio | Olive Oil:Acid Ratio)

Ingredients:

• 1oz Lemon Juice

• 1oz White Vinegar

• 1tsp Dijon Mustard

• 1 Clove Garlic

• pinch Pepper

• 1/2- 1 tsp Smoked Paprika

• 1/2- 1oz Maple Syrup

• 4-6oz Olive Oil

Place all ingredients into an 8oz mason jar and shake

Makes an 8oz serving