Raw Vegan Chili

• 1 cup lentils, soaked overnight and drained
• 1 cup diced onion
• 4 carrots, diced
• 2 cups mushrooms, chopped
• 1/4 cup olive oil
• 2 tablespoons Nama Shoyu or other soy sauce
• 2 tablespoons raw agave nectar
• 1/4 cup sun-dried tomatoes
• 2 tablespoons olive oil
• 4 dates
• 4 medium ripe tomatoes
• 2 tablespoons raw apple cider vinegar
• 1 tablespoon raw agave nectar
• 2 tablespoons chili powder
• pinch Himalayan salt

1. In a large bowl stir together: lentils, onions, carrots and mushrooms. Set aside
2. Make the marinade by whisking together 1/4 cup olive oil, nama shoyu and agave. Pour over veggie mixture and let sit for 1 hour.
3. Combine remaining ingredients in high-speed blender. Pour over marinated veggies and stir together
4. Add Himalayan salt to taste.

lentils, onion, carrots, mushrooms, olive oil, nama shoyu, nectar, tomatoes, olive oil, dates, tomatoes, apple cider vinegar, nectar, chili powder, salt

Taken from food52.com/recipes/19601-raw-vegan-chili (may not work)