For the salad, I shredded a small head of red cabbage using a mandoline for a fine cut. I chopped up 2 apples and 1.2 of a yellow onion and added them to the cabbage. For the dressing, I squeezed 3 lemons in a bowl with 1.4 cup olive oil and 1 tsp caraway seed, salt and pepper. I mixed these together and dressed the veggies and let marinate overnight before serving. Makes a luscious, tart vegan salad.
For the soup, in a a big stew pot, I heated 1 tbsp of olive oil and sauteed 1 chopped onion and 4 cloves of garlic until browned. I added 1/4 tsp of fresh grated nutmeg and 2 bay leaves, 2 quarts of water and two ham hocks and brought it to a boil before turning the heat down to simmer for 1.5 hours. Removing the ham hocks, I added 1 pound of dry lentils (washed) and let cook until tender. I removed the meat from the bones and added the ham back into the soup. I added salt and pepper to taste. It made about 12 servings.