Add two new recipes as I needed them today

Faux Chicken Bouillon Powder.cook

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+>> source: https://thelemonapron.com/faux-chicken-bouillon-powder/
+
+Place the following in a food processor and blend until smooth: @nutritional yeast{3%cups},  @kosher salt{5%tbsp}, @dried onion{3%tbsp} [- flakes or powder not onion salt -], @dried parsley{3%tbsp}, @dried sage{2.5%tsp}, @celery seed{2.5%tsp}, @garlic powder{2.5%tsp}, @dried thyme{2.5%tsp}, @dried marjoram{2.5%tsp}, @dried rosemary{2.5%tsp}, @paprika{2.5%tsp}, @dried basil{1%tsp}
+Store in a sealed jar in the refrigerater.
+Use 1 tbsp to 1 cup of boiling water.
+-- I premake a large batch without the yeast, and make smaller batches by adding the yeast. My ratio is 14 grams of herb mix to 1/3 cup nutr. yeast, YMMV

Quick Smoky Red Lentil Stew.cook

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+>> source: https://thefirstmess.com/2018/04/04/quick-smoky-red-lentil-stew-vegan-recipe/
+
+Dice @carrots{2}, @onion{1} and @celery{2%ribs}. Mince @garlic{3%cloves}. Rinse @split red lentils{1.25%cups}
+Heat @oil{3%tbsp} in a large pot over medium heat. Add carrots, onion and celery. Stir and saute until the onion is translucent, about ~{5%minutes}
+Add the garlic to the pot and stir until fragrant, about 30 seconds, Then, add @balsamic vinegar{1%tbsp} , @smoked paprika{2%tbsp} [- Ensure is smoked, not spicy -] @ground cumin{1/4%tsp},  @cayenne pepper{1/8%tsp} [- Original recipe calls for double, but I prefer less -] and lentils. Give everything a big stir.
+Add @vegetable stock{4%cups}, @salt and @ground black pepper{} (to taste). Stir and bring the pot up to a simmer. Cover the pot halfway and let the stew simmer. Simmer for around ~{7%minutes} for firmer lentils, or ~{10%minutes} for a creamier texture. Stir in @lemon juice{2%tbsp}
+
+-- Serving suggestion: Plain greek youghurt, fesh herbs, extra lemon juice. 
+--Variation: Add 1 packed cup of chopped leafy greens (e.g. spinach or kale) at the end and let wilt