Stuffing recipes with peas, lentils and beans

• 1 small onion
• 1 clove garlic
• 15g ghee (refined butter instead)
• 1 teaspoon fresh minced ginger
• Half a teaspoon of ground cumin
• 1 teaspoon ground coriander
• Half a teaspoon of ground turmeric
• ½ teaspoon yellow Indian curry powder
• 200-250ml gluten-free vegetable broth (alternatively instant broth)
• A small can of coconut milk (200 ml).
• 125 grams red lentils
• 1-2 lemon kaffir leaves
• 15 grams of tomato paste
• salt
• Black pepper from the grinder
• 1 teaspoon lemon juice
• 1 tablespoon fresh chopped coriander

• 3 teaspoons grated coconut
• 1 teaspoon sugar

To prepare the soup, peel the onions and garlic and chop finely. Melt the ghee in a saucepan and fry the onions over medium heat until translucent. Add garlic and ginger and saute for 2-3 minutes.

Add cumin, coriander, turmeric and curry powder and saute for 30 seconds. Add 200 ml of vegetable broth, add coconut milk, lentils and kaffir lime leaves, and simmer for 40 minutes until the lentils are cooked.

Meanwhile, toast the shredded coconut in a small non-stick skillet without adding any fat. Then sprinkle over the sugar and caramelize over medium heat, stirring occasionally. Place on butter paper and leave to cool.

Stir tomato paste into lentil soup and season with salt and pepper. If the soup is too thick, add the rest of the vegetable broth or a little water. Remove from heat and strain with lemon juice. Finally, remove the lemon leaves and stir in the chopped cilantro.

Gently crush the coconut crunch. Pour lentil soup into two or two deep bowls, sprinkle with crunchy coconut and serve hot.

• 150 gm waxy potatoes
• salt
• 150 grams of green beans
• ½ cup frozen peas
• 1 small red onion
• 2 hard boiled eggs
• 100gm tuna in oil or in its juice (canned), drained
• 2-3 pitted green olives
• 2-3 pitted black olives
• 1 teaspoon capers (from jar)
• 2 thick slices of ciabatta
• 1 teaspoon butter
• 1 small garlic clove
• 1 scoop of burrata (100 g)

• 2 tablespoons white balsamic vinegar
• 2 sprinkles of sugar
• ½ teaspoon coarse mustard
• 2 1/2 tablespoons high quality olive oil
• salt
• Black pepper from the grinder
• ½ teaspoon finely chopped fresh lemon thyme

For the salad, peel the potatoes, cut them roughly into cubes and cook them in salted water until tender. Then filter and leave to cool. In the meantime, clean the beans, wash and boil them in salted water until tender. Drain, rinse with cold water and drain.

Cook the peas according to the instructions on the package until tender, drain and rinse with cold water. Peel the onions and cut into thin slices. Peel the eggs and cut them into cubes. Cut the tuna into coarse pieces. Put the potatoes and beans in a bowl. Add onions, peas, eggs, tuna, green and black olives, and capers and mix gently.

To prepare the vinaigrette, mix together balsamic vinegar, sugar, mustard and olive oil with a pinch of salt and pepper. Add finely chopped lemon thyme, pour over the salad and mix a little.

Cut the ciabatta into cubes and toast the butter in a skillet over medium heat, stirring occasionally. Peel the garlic clove, press it into the pan and roast it. Mix the garlic bread cubes with the salad. Cut the burrata into small pieces and put it on the salad and serve.