SACRED SERVINGS
photo by Marlaina Donato
photo by Marlaina Donato
Bring water, carrots, apricots and all spices and seasonings to boil. Add red lentils, stir once and set heat to low. Cover pot with lid. Cook for 20 to 25 minutes, remove from heat. Add olive oil and allow to sit for five minutes before serving. Optional toppings for each bowl: finely chopped red onion, red pepper flakes, fresh cilantro and/or a sprinkle of turmeric.
Spring Fever Salad with Flowers and Fruit Yields: 4 servings
Moroccan-Spiced Red Lentil Soup Yields: 4 servings 4 cups water 1½ cup red lentils 1 tsp sea salt 1 medium-size organic carrot, chopped in bite-size pieces 2 soft, dried apricots, chopped, or 1 Tbsp golden raisins or 2 dates, chopped ¼ tsp ground cloves ¼ tsp ground turmeric ¼ tsp ground coriander seeds or ½ tsp crushed coriander seeds ½ tsp cinnamon ½ tsp coarsely ground black pepper 1 tsp smoked paprika 1 tsp crushed or ground cumin seeds 2 tsp extra-virgin, cold-pressed olive oil
1 head romaine or green leaf lettuce 8 medium-large organic strawberries, thinly sliced, or 2 small packages of fresh organic raspberries Handful of fresh, chemical-free flowers from the garden or store’s produce section: nasturtium, pansies and/or calendulas; gathered wild: spring violets and dandelion blooms
and salt into a large bowl, swirl around twice. Tear (don’t chop) lettuce and add to the preliminary dressing. Squeeze tangerine juice over lettuce and toss lightly until well-dressed. Place strawberry slices over salad. Sprinkle (don’t toss) flowers on top or artfully place where desired. Serve immediately.
In-the-Bowl Dressing:
Juice from one fresh tangerine 1 part organic apple cider vinegar to 2 parts avocado oil Dash of sea salt Add avocado oil, apple cider vinegar
I find hope in the darkest of days and focus in the brightest. I do not judge the universe. ~Dalai Lama
Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible. May 2020
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