INGREDIENTS
1/2
Aubergine, medium
1
Carrot, large
3
stalks Celery
3 cups
Chestnut mushrooms
1
small bunch Cilantro
2 tbsp
Cranberries
3 cloves
Garlic
1
Onion, medium
1
Red bell pepper, large
1 cup
Red lentils
2 tbsp
Tomato puree
1/2 tsp
Black pepper
2 tbsp
Buckwheat flour
1
Sea salt
1 tbsp
Flaxseed, ground