Vegan Lentil Stew With Hemp And Dandelions Recipe

Name: Vegan Lentil Stew With Hemp And Dandelions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 5/8 cups lentils; 2 1/4 pounds potatoes; 63 5/8 cups carrots; 5 yellow onions; 6 roots topinambur, Jerusalem artichoke; 1 eggplant; 4 garlic teeth; chives bundle of; hemp oil; cumin; turmeric; coriander; pink salt; ground pepper; cayenne pepper; rye bread no yeast; olive oil; 63 3/8 cups Spring! Water; cherry

Servings: persons

3 5/8 cups lentils
2 1/4 pounds potatoes
63 5/8 cups carrots
5 yellow onions
6 roots topinambur, Jerusalem artichoke
1 eggplant
4 garlic teeth
chives bundle of
hemp oil
cumin
turmeric
coriander
pink salt
ground pepper
cayenne pepper
rye bread no yeast
olive oil
63 3/8 cups Spring! Water
cherry

1
Get someone to prepare the fireplace and start the fire. Find a big cattle. Find some helpers.
2
Peel and slice potatoes, carrots, topinambur, chop onions and garlic. Combine in a large cattle, add olive oil, ground salt and pepper, stir together. Set aside.
3
Slice the eggplant in 5-6 thin slices, place on a plate, ground pink salt on them, gently massage the salt to cover all the eggplants. Set aside for 10 minutes. Then rinse and slice into small peaces.
4
Place the cattle over fire. Stir fast, not letting anything burn to the surface. After 3-4 minutes, when onions get golden, add lentils, one handful at a time, not stopping to stir. After all lentils are in, stir for 1 more minute, then add water. Meanwhile, ask someone to chop the chives.
5
Stir all the time, avoiding smoke biting your eyes. Stir for around 10 minutes, until the water evaporates.
6
Take off from fire, add seasonings, hemp seeds, hemp dressing, half of chives, stir together, cover with a lid. Leave it covered for 10 more minutes, so the flavors synchronize. Leave the stew and go get some flowers.
7
Fill a glass jar full with water, put the dandelion flowers in. Leave for few minutes. Rinse and fill the jar with fresh water. Repeat for 3 times. This way the bitter taste of dandelion milk will wash out. Make sure to cut off the root as much as possible.
8
Finally, when everyone is starving, start to decorate the stew with dandelions, cherry blossoms, hemp seeds, hemp dressing, copped chives, seasonings.
9
When serving, add a spill of hemp oil. No yeast rye bread with hemp garlic paste is divine addition.
10
Bon appetit!

2169

kcal

Calories

506

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 5/8 cups lentils, 2 1/4 pounds potatoes, 63 5/8 cups carrots, 5 yellow onions, and more.

Yes, Vegan Lentil Stew With Hemp And Dandelions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Lentil Stew With Hemp And Dandelions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions