Strain and rinse the lentils. In a soup pot, add the coconut oil, garlic, onion, carrots and celery.

Sautee on high heat stirring a couple times for about 5 minutes. Add the red wine vinegar and stir in for about 30 seconds. Add the lentils and veggie broth and all of the spices, salt and pepper.

Reduce heat to medium and cook for 15 minutes. Add the swiss chard, parsley and lemon juice and cook for 5 more minutes.

Top with avocado, pumpkin seeds and a drizzle of lemon.

The post Red Curry Lentils appeared first on Chef Amber.

Bring liquid to boil with the thyme sprig. Slowly add the polenta, whisking slowly. Whisk constantly for 15 minutes until creamy. Remove the thyme sprig. Stir in the butter.

Mushrooms:

In a large saute pan, fry the garlic and thyme in the butter and oil. Add the mushrooms and cook for about 8 minutes until nicely browned. Remove from heat and add the lemon. Remove the thyme.

To plate:

Lay the polenta in a shallow bowl. Top with the mushrooms. Top with chopped brazil nuts, some fresh thyme leaves, a pinch of Maldon sea salt and a drizzle of extra virgin olive oil.

The post Creamy Polenta with Oyster Mushrooms appeared first on Chef Amber.