This red lentil and ginger soup is a household favourite and perfect for the fall weather. It’s seasoned with aromatic and tasty spices like turmeric, cumin and paprika and packed full of flavour.
Sautè onion until translucent. Add in the garlic and ginger and stir
Add in cumin, turmeric and paprika. Sautè for two minutes until you smell the aromas
Add in red lentils
Add in the water and turn the heat up until the soup starts simmering. Lower the heat, cover and cook for 25 to 30 minutes until the lentils are fully cooked. Add the salt to taste and serve warm
I love having any excuse to make apple anything. So when I came across some pictures of these rustic apple-cinnamon tarts the other day I knew I had to make them. The key thing for this tasty dessert is having a great homemade pie crust. Happy baking everyone!
This Rustic Apple Galette is easier than pie, but just as delicious. Drizzled with a Salted Maple Glaze and served with a scoop of vanilla ice cream, this is the tastiest way to eat the season’s best apples.
Put the apples in a large bowl. Toss with ¼ cup coconut sugar. Taste the fruit; if it’s more tart than you like, add up to 2 tsp. more sugar. Add the flour, vanilla extract, cinnamon, and salt and toss until everything is evenly mixed.
Roll out your dough until about 1/2 inch thick. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit. Line baking sheet with parchment paper. Then bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. In the last 10 mins sprinkle pecans loosely over the top of the galette.
(It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving. 15 minutes before serving make the maple glaze to drizzle over top.
To make the glaze, mix together powdered sugar unsalted butter, maple syrup, salt and oat milk to desired consistency
