INGREDIENTS
1
Apple, small
2
large cloves Garlic
1
Lemon, large
200 g
Mushrooms
1
large handful Parsley, fresh
1
heaped tsp Parsley, dried
200 g
Puy lentils
1
Red onion, large
150 g
Rice pasta
1
heaped tsp Allspice
1 pinch
Black pepper
1 pinch
Cardamon, ground
1
heaped tsp Cinnamon
1
heaped tsp Coconut sugar
1 1/2 tsp
Sea salt
1
Splash Olive oil
100 g
Cashews
450 milliliters
Spring water
1
Water
500ml passata (or tinned tomatoes)