Raw lentil stew

Found this recipe and tried it yesterday it was super delicious! Even our 5 year old daughter loved it!!!   

RAW LENTIL STEW

Ingredients:

- 1 cup green lentils, soaked overnight, rinsed and drained

- 1/2 large sweet onion, diced

- 4 large carrots, diced

- 2 cups mushrooms, diced

- 1/4 cup olive oil

- 2 tablespoons nama shoyu or gluten free soy

- 1Tbsp coconut palm sugar

Sauce:

- 1/4 cup sun-dried tomatoes

- 2 Tbsp olive oil

- 4 dates

- 4 medium ripe tomatoes

- 2 Tbsp apple cider vinegar

- 2 Tbsp chili powder (more if you like it hot)

- 1 Tbsp coconut palm sugar

- Himalayan salt

- 1 tomato to garnish (if you want)

Preparation:

1. In a large bowl, stir together diced carrots, onions and mushrooms.

2. In a separate small bowl, whisk together the olive oil, nama shoyu and coconut palm sugar.

3. Pour over carrot mixture and let it sit at least an hour to marinate.

4. To make the sauce, in a high speed blender, blend sun-dried tomatoes, olive oil, dates, tomatoes, apple cider vinegar, chili powder and coconut palm sugar until smooth.

5. Add lentils to veggie, pour sauce over veggie mixture and stir. Add a dash of Himalayan salt to taste and top with diced tomato, if desired.

Enjoy!!!

•