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About the Dish

  • Celery


  • Shallot


  • Garlic


  • Red Lentils

    Red Lentils

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Celery Seeds

    Celery Seeds

  • Apple


  • Medjool Dates

    Medjool Dates

  • Parsley


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Arugula



MISE EN PLACE • Thinly slice celery. Peel, halve and thinly slice shallots. Peel and mince garlic. Finely chop celery, shallots and garlic together. • Quarter apple, and cut away core and seeds. Thinly slice each quarter lengthwise, then stack those slices and cut them again, crosswise, into fat matchsticks. • Halve and thinly slice dates. • Pick and roughly chop parsley leaves. • Cut or tear arugula into bite-size pieces.
• Place a saucepan over medium-low heat. Add 2 teaspoons cooking oil and celery mixture. Cook until vegetables are translucent, 3-4 minutes. • Add lentils, bouillon cube, 4 cups water, Bragg Liquid Aminos, 1/2 teaspoon kosher salt and celery seed. Increase heat to medium-high, and bring mixture to a simmer. • Reduce heat to a low simmer, and cook until lentils are very soft, 10-12 minutes.
• While soup cooks, prepare the salad: In a mixing bowl, combine apple, dates, parsley, 1 tablespoon olive oil, vinegar and a pinch of kosher salt, and mix well. • Set aside to marinate.
• Taste soup, and adjust seasoning as desired with kosher salt. • If you have a blender, you can purée soup to your desired consistency. If soup seems too thick, add a little water; if it seems too thin, simmer a few minutes more. • Tip: If you have a stand blender, avoid splattering hot soup by opening the steam vent in the lid and processing in small batches.
Add arugula to apple-date mixture, and toss gently to combine. Taste and adjust seasoning as desired.
• Divide soup between 2 bowls. Serve with salad atop the soup or on the side. • Drizzle with remaining 1 tablespoon olive oil, and enjoy!