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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil (ghee or olive oil)
- 5 cloves garlic (finely chopped)
- 1 yellow onion (finely chopped)
- 1/4 tsp. dried chili flakes
- 2 heads broccoli (around 800 – 1000 g, cut into smaller florets and slice the stalk)
- 4 cups water (or to cover)
- 400 mL coconut milk
- 5 sprigs fresh basil (leaves picked, optional)
- 1 cup puy lentils (or raw beluga)
- 2 cups water
- 2 Tbsp. olive oil
- 1/2 lemon (juice and zest)
- 2 cups gluten free oat flour (make your own by grinding rolled oats in a food processor)
- 1 1/3 cups corn flour
- 3 tsp. arrow root (or corn starch)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. sea salt
- 6 Tbsp. extra virgin coconut oil (room temperature)
- 1 cup soy yogurt (plain GMO-free, or yogurt of your choice)
- 2 carrots (shredded, around 150 g / 2 cups loosely packed)
- 1 onion (minced or finely chopped)
- 1 handful fresh thyme
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