French Lentil and Fennel Soup

Ingredients:

1 cup green lentils, presoaked
2 leeks, thinly sliced
1 fennel bulb, chopped
2 tablespoons ginger, minced
1 star anise
oil
salt and red pepper to taste
vegetable stock

Boil the lentils with the ginger and star anise until they are tender. Remove star anise, drain half the liquid, stir in veggie stock, and set aside.

Saute leeks and fennel in oil until tender. Pour in lentil mixture, add salt and red pepper and simmer for about 15 minutes.

Garnish with fennel fonds and serve with bread.

Chickpea and Dandelion Salad

Ingredients:

1-1/2 cup chickpeas
zest of 1 lemon
juice of 1 lemon
3 tablespoons olive oil
1/4 cup parsley, chopped
salt, to taste
red pepper, to taste
1/2 cup almonds, toasted and chopped
3/4 cup red quinoa, cooked
2 green onions, sliced
1 cup cherry tomatoes, halved
4 cups dandelion greens, cut into 1 inch pieces (may substitute arugula, baby kale, or frisee)

Marinate chickpeas in lemon zest, lemon juice, olive oil, parsley, salt, and red pepper. Set aside for at least half an hour.

Combine almonds, quinoa, green onion, and tomatoes, and dandelion greens. Toss with the chickpea mixture.