About the Dish

  • Shallot

    Shallot

  • Celery

    Celery

  • Garlic

    Garlic

  • Ginger

    Ginger

  • Yellow Lentils

    Yellow Lentils

  • Beautiful Briny Sea Anise Salt

    Beautiful Briny Sea Anise Salt

  • Spinach

    Spinach

  • Lemon

    Lemon

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Rosemary

    Rosemary

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Sliced Almonds

    Sliced Almonds

METHOD

1
MISE EN PLACE • Peel and mince shallot. • Dice celery. • Peel and mince garlic. • Peel and mince ginger. • Pick and chop rosemary. • Discard any tough spinach stems. • Zest and juice lemon.
2
Place a saucepan over medium-low heat. Add 1 tablespoon olive oil. When oil is hot, add shallot, celery, garlic and ginger. Cook until vegetables are translucent, 3-4 minutes.
3
• Add lentils, 4 cups water and 1/4 teaspoon Anise salt. Increase heat to medium-high. • When mixture simmers, reduce heat. Simmer until lentils are tender, 10-12 minutes.
4
While lentils simmer: • In a bowl, toss spinach with half of lemon juice and 1 teaspoon olive oil. Sprinkle with kosher salt. • Divide between 2 plates.
5
To lentils, stir in liquid aminos, remaining lemon juice, lemon zest and rosemary. Taste and adjust seasoning as desired with kosher salt and pepper.
6
• Divide soup between 2 bowls. • Garnish each with sun-dried tomato, almonds and 1 teaspoon olive oil. Serve, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER