Enjoy this delicious authentic tasting raw vegan Ethiopian Lentil Wat Stew from my new “Cravings Busters Sweet & Savoury Stews” ebook! https://therawadvantage.com/product-category/books/
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– Bonus produce texture tips and two ethnic spice mix recipes
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Ethiopian Lentil Wat Stew (819 Calories)
4 Tomatoes (1 lb / 460 g)
Red Lentils (.44 lb / 200 g)
Cabbage (.75 lb / 345 g)
Onion (.11 lb / 50 g)
Carrots (.25 lb / 115 g)
Arugula (.11 lb / 50 g)
2 Medjool Date (.08 lb / 40 g)
1 tbsp Grated Ginger (.02 lb / 10 g)
1 tbsp Hemp Seeds
1 tbsp Berbere Spice Mix
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Cumin
Directions:
Soak the lentils overnight, sprout 1- 3 days rinsing twice a day, and if desired freeze Lentils at your desired sprout length.
Pre-chop and freeze the cabbage, carrots, and onions the night before.
The day you make the dish, thaw all frozen ingredients in a big bowl and mix well.
Add the tomatoes to the blender along with all other remaining ingredients, except for the arugula, and blend until smooth.
Pulse in the arugula, mix all together with the contents of the bowl and serve.
Bonus Berbere Spice Mix Recipe
Coriander Seeds (2 tsp)
Fenugreek Seeds (1 tsp)
Black Peppercorns (1⁄2 tsp)
Whole Allspice (1⁄4 tsp)
6 White Cardamom Pods
4 Whole Cloves
Dried Onion Flakes (1⁄2 cup)
5 Dried Chiles de árbol
Paprika (3 tbsp)
Ground Nutmeg (1⁄2 tsp)
Ground Ginger (1⁄2 tsp)
Ground Cinnamon (1⁄2 tsp)
Directions:
Mix all ingredients together and blend till smooth
Really blessed to be on Chef AJ’s channel sharing this recipe, be sure to learn more about her, subscribe to her channel @CHEFAJ and check out her books and resources!
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