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