Pumpkin Soup, Lentil Salad and Molasses Oat Bread
This is an easy dinner that can be made out of the pantry as long as I have some fresh herbs and tomatoes on hand.
Pumpkin Soup
This is just a few steps more than just opening a can of soup, yet the flavor easily surpasses canned soup!
2 cans organic pumpkin puree
1 can coconut milk
1 cup almond milk
3 Tbsp. agave nectar
1 Tbsp. ground cinnamon
1/4 tsp. ground cloves
pinch celtic salt
whole nutmeg
dash of cayenne
dash of cayenne
Combine all ingredients in a small pot. Whisk everything together to combine. Tweak spices according to taste. Heat and serve.
Garnish with freshly ground nutmeg.
Lentil Salad
2 cans organic lentils, drained
Assorted fresh organic herbs, chopped
basil
dill
lemon thyme
2 Organic Scallions, chopped
1/2 cup Organic Grape tomatoes, chopped
~2 cups organic fresh spinach
Mix all above ingredients together in a small bowl.
Dressing (I don't measure, so these are approximate measures)
1 tsp. dijon mustard
1/2 cup olive oil
1/8 cup white wine vinegar
1 tsp. agave nectar
3 tsp. lemon juice
Whisk dressing together until emulsified. Pour over the salad to just bring it together. Season with celtic salt and freshly ground pepper.
See the Molasses Oat Bread in the post below.
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