Red lentil and coconut stew

Ingredients for 4 servings:

• 2 liters of water
• 100 g soup vegetables, frozen
• 1 bay leaf
• 200 g coconut, finely grated
• 2 tsp turmeric
• 1 tsp curry, without salt (health food store)
• 10 peppercorns, grind
• 50 g buckwheat, rinse
• 100 g sultanas
• 200 g lentils, red
• 2 tbsp olive oil, up to 3 tbsp
• Salt
• possibly water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

Bring 2 liters of water to a boil, add the bay leaf and frozen soup vegetables, bring back to a boil, and reduce the heat. Add the grated coconut, turmeric, unsalted curry (if using salted curry, please add only after the stew is finished), pepper, buckwheat grains, and sultanas, and close the lid. Rinse the red lentils, fry them in 2-3 tablespoons of olive oil until the lentils turn yellow, then add them to the stew and simmer gently for about another 20 minutes. Check the lentils are tender, then add salt carefully. You may need to add more water if the soup has thickened too much. The lentils will retain their shape by frying. My own recipe