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1
Get someone to prepare the fireplace and start the fire. Find a big cattle. Find some helpers.
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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.
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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.
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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.
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5
Stir all the time, avoiding smoke biting your eyes. Stir for around 10 minutes, until the water evaporates.
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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.
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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.
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8
Finally, when everyone is starving, start to decorate the stew with dandelions, cherry blossoms, hemp seeds, hemp dressing, copped chives, seasonings.
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9
When serving, add a spill of hemp oil. No yeast rye bread with hemp garlic paste is divine addition.
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10
Bon appetit!
