Heat up and
bring to slow simmer until all the Piloncillo cone has dissolved, and it resembles to the consistency of a thick syrup almost like honey.
Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and
bring to a slow simmer over medium heat.
Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and
bring to a slow simmer.
Bring to a slow simmer, stirring occasionally.
In a large pot, place the lentils and vegetable broth, and
bring to a slow simmer.
Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.
Cover and
bring to a slow simmer, cook for 20 minutes until the zucchini is fork tender but not mushy.
Bring to a slow simmer and keep it there for about 5 minutes.
Add the tomatoes and beer to the pot and
bring to a slow simmer.
Stir in stock; cover and
bring to a slow simmer.
Bring to a slow simmer; with a ladle remove the white foam that forms as it cooks.
And
bring to slow simmer.
Cover and
bring to a slow simmer.
Using a whisk, make sure the ingredients are well blended and
bring to a slow simmer.
While the meatballs are in the oven, combine all the ingredients for the sauce in a saute pan with fitting lid, whisk until well combined and
bring to a slow simmer.