• 2 teaspoon extra virgin olive oil
• 3 cup onion diced, about 3 medium
• 6 clove garlic finely chopped
• 2 tablespoon fresh ginger peeled and grated
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 1/2 tablespoon ground turmeric
• 2 teaspoon garam masala
• 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
• 28 ounce canned diced tomatoes for 10 servings, 2 cans
• 28 ounce canned full-fat coconut milk for 10 servings 2 can
• 4 cup vegetable stock
• 2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
• 4 cup fresh spinach leaves

• 1/2 cup extra virgin olive oil
• 4 each onion medium, peeled and chopped
• 16 clove garlic peeled and chopped
• 4 each carrot large, peeled and chopped
• 4 each russet potato large, peeled and cubed
• 2 each sweet potato large, peeled and cubed
• 2 tablespoon salt
• 2 tablespoon harissa or chili paste
• 2 teaspoon ground coriander ground
• 2 teaspoon cinnamon ground
• 1 teaspoon ground turmeric ground
• 1/2 teaspoon Kosher salt
• 28 ounce canned whole peeled tomatoes canned and peeled. quartered
• 1 cup dried apricot dried and chopped
• 4 cup vegetable broth
• 4 cup canned chickpeas cooked
• 2 each lemon juiced
• 1 bunch Italian parsley

• 10 cup vegetable broth
• 2 cup split peas
• 2 yukon gold potato
• 3 carrot
• 1 yellow onion
• 3 tablespoon fresh thyme
• 3 clove garlic
• 2 teaspoon kosher salt
• 2 teaspoon smoked paprika
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

• 2 teaspoon extra virgin olive oil
• 3 cup onion diced, about 3 medium
• 6 clove garlic finely chopped
• 2 tablespoon fresh ginger peeled and grated
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 1/2 tablespoon ground turmeric
• 2 teaspoon garam masala
• 1 1/2 cup dry lentil
• 28 ounce canned diced tomatoes
• 28 ounce canned lite coconut milk
• 3 cup vegetable stock
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 3 tablespoon fresh lemon juice
• 4 cup fresh spinach

• 2 onion small, chopped
• 2 tablespoon avocado oil
• 2 ½ cup red lentil
• 4 cup water
• 6 tomato large, diced
• 3 ½ teaspoon ground cumin
• 2 ½ tablespoon chili powder
• 2 ½ tablespoon garlic powder
• 2 ½ tablespoon onion powder
• 2 ½ tablespoon paprika
• 3 teaspoon Kosher salt
• 1 teaspoon cayenne pepper
• 3 clove garlic crushed

For optional topping (no yogurt for vegan):

• ½ cup plain Greek yogurt
• ½ cup fresh cilantro chopped

• 8 clove garlic minced
• 4 tablespoon extra virgin olive oil
• 60 ounce canned cannellini beans drained
• 1 cup water
• 2 cup cherry tomatoes halved
• 2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoon Aleppo pepper chopped
• 1 teaspoon ground cumin

Stir in:

• 2 cup Italian parsley chopped
• 2/3 cup shaved parmesan cheese
• 1/2 cup Pecorino Romano cheese grated
• 1 lemon juiced