Carrot Lentil Soup

1.5 T EVOO
1 bunch carrots (or more), cut into pieces
2 yellow onions, sliced
1 rib celery, coarse dice
2 cloves garlic, minced
1.5 t ea toasted and ground cumin and coriander
1 t ea smoked paprika, ground ginger and salt
1/2 t black pepper, finely ground
1/4 t ea turmeric, cloves and cinnamon
Pinch cayenne
4-6 cups Chix or vegetable broth
Sherry vinegar or lemon juice
Creme fraiche (optional)

1/2 cup French, black or green lentils
1/2 onion, big dice

Heat EVOO in a heavy soup pot or dutch oven, add carrots, onions and celery, medium heat. Stir to combine. Cover and sweat vegetables ~5 minutes, until just softened. Add spices and garlic, stir to combine. Add 1-2 T water, stir to form a paste with the spices, saute until liquid reduces. Add 4-6 cups of broth, depending on amount of vegetables, and bring to a boil. Turn down to a simmer, place lid askew, and simmer till vegetables are soft.

Meanwhile cook 1/2 cup of rinsed black or green lentils with the remaining 1/2 onion till just firm.

Puree the carrot mixture, add the lentils and season to taste with salt and sherry vinegar. Serve drizzled with creme fraiche if desired.

This is also good with browned, crumbled merguez, but then what isn't?

Maple Horseradish Glazed Salmon

For 4-6 servings salmon, combine 2 t prepared horseradish, 1 t Penzey's Trinidad Style Lemon-Garlic Marinade, 2 t maple syrup, 1 t soy sauce, 1 t olive oil Pour over salmon fillets and bake or pan sear and spread over top of fillets and run under broiler to finish. If grilling, apply to top of fillets after searing both sides.