Ingredients:

• 1 ½ c red lentils

• 3 c vegetable stock

• 3 garlic cloves

• 2 roma tomatoes

• ½ onion

• Paprika, Black Pepper, Cumin, Coriander, Salt

Instructions:

• Cut onion, garlic and tomato

• Saute with spices

• Add lentils and parch

• Add water or stock and bring to a simmer

• Cover and turn burner down

• When mushy, blend and pass through a strainer

• Cool completely and garnish with herbs and olive oil

Ingredients:

• 1 c black beans, dried

• Salt

• 1 tsp juniper

• 5 sprigs rosemary

• 1 tsp cumin

• ½ -3/4 c olive oil

• 2 Tbsp garlic puree

• ¼ c roasted tomato

Instructions:

• Soak beans over night (12 hours at least)

• Simmer beans for 1 hour the next day or until they are tender

• Rinse them with cold water over a sink in a strainer

• Let the excess water drip off while preparing other ingredients

• Place black beans, salt, juniper, rosemary, garlic puree and tomato in a food processor (do in batches if need be with equal amounts of all ingredients)

• Turn food processor on and drizzle olive oil in the top as it mixes.

• When mixture is evenly distributed and is smooth, pour it into a container and refrigerate.

Spread Garnishes

• Vata- Honey, Rock Salt or Flake Salt, Whole Grain Mustard, Edible Flowers, Roasted Carrots and Apples

• Pitta- Pea Shoots, Honey, Chiffonade Kale massaged in ACV, Roasted Cauliflower or Pear, Fresh Parsley or Oregano

• Kapha- Radish Shoots, Chili Oil, Roasted Garlic, Pickled Onion or Ginger, Chiffonade Kale with ACV, Roasted Cauliflower or Pear, Fresh Parsley or Oregano

Serve with Crackers or Crostini