Ethiopian Lentil Wat Stew Recipe on Chef Aj Live

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Enjoy this delicious authentic tasting raw vegan Ethiopian Lentil Wat Stew from Chris Kendall's new "Cravings Busters Sweet & Savoury Stews" that is included in the bundle!

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- Enjoy 21 classic stew recipes from around the world made Raw
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- Flexible recipes ranging from simple hygienic, to nightshade free to low fat raw gourmet
- Bonus produce texture tips and two ethnic spice mix recipes

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 (12 tsp)
Whole Allspice (14 tsp)
6 White Cardamom Pods
4 Whole Cloves
Dried Onion Flakes (12 cup)
5 Dried Chiles de rbol
Paprika (3 tbsp)
Ground Nutmeg (12 tsp)
Ground Ginger (12 tsp)
Ground Cinnamon (12 tsp)

Directions:
Mix all ingredients together and blend till smooth

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