Coconut-Curry Lentil Stew over Buckwheat


Serves 6 to 8 people.

2 cups buckwheat
4 cups water
2 Tbsp canola oil
1 small onion, chipped
6 cloves garlic, minced
2 cans diced tomoatoes, drained
1 cup Unsalted Kitchen Basics stock
14 oz. can lite coconut milk
1 Tbsp brown sugar
¾ tsp cinnamon
3 Tbsp curry powder
2 tsp ground coriander
3 cups fully cooked lentils

Salt and pepper to taste
Cilantro, chopped for garnish


Wash buckwheat in cold water and add to 4 cups of boiling water. Cover, reduce heat, and simer for 20 minutes.

Meanwhile, in a medium skillet over medium-high heat, cook the onions in oil until tender. Add the garlic. Stir in the tomatoes, and cook for 5 minutes. Add the chicken stock, coconut milk, brown sugar, cinnamon, curry and coriander. Bring to a simmer over medium heat. Add the lentils and cook until heated through, about 5 minutes.

Season with salt and pepper. Serve over a serving of buckwheat and garnish with chopped cilantro.