I'm a Seattle native with over 10 years of professional cooking experience for some of Seattle's finest restaurants. I have a passion for local, seasonal meat, seafood and produce. My food draws from a wide variety of influences using the best from the Northwest.
Green lentils are slowly simmered in vegetable stock with aromatics, garlic, ginger, and moroccan spices. The soup is finished with lemon juice and fresh cilantro, and served with an arugula salad with roasted cauliflower and a mustard lemon vinaigrette. A hearty but well balanced vegan soup, great year round.
Lentils, carrot, onion, celery, fennel, vegetable stock, arugula, cauliflower, lemon, whole grain mustard, spices, garlic, ginger, shallot, olive oil, cilantro