INGREDIENTS
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2 cups of dry red lentils (cooked in 4 cups of water with bay leaves and dashi seaweed to reduce gas)
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1 cup of raw almonds, pulsed into a rough meal
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1/2 cup of raw sunflower seeds
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1 carrot, shredded
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2 small potatoes, shredded
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1 tbsp olive oil
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1 tbsp chia seeds
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1/4 cup of water
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1 tsp paprika
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1 tsp cumin
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1 tsp coriander
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Black pepper to taste
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2 tbsp soy sauce
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1-2 tbsp agave nectar