Buckwheat – Lentil – Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 ml water
- 150 g buckwheat
- 2 tablespoons oil
- 2 bell peppers, red and green, in strips
- 1 onion (s), diced
- 350 g zucchini, sliced
- 175 g mushrooms, sliced
- 225 g lentils, red
- 3 bay leaves
- 3 tablespoon lemon juice
- 1 clove garlic, crushed
- 2 sprigs rosemary
- 1 teaspoon cumin
- 600 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil and boil the buckwheat bubbling for 1 min. Then reduce the heat and cook for about 15 minutes, until the water is absorbed, without stirring. Put in a large saucepan.
- Heat the oil and sauté the peppers and onions. Add the zucchini and mushrooms and cook for 5 minutes, then transfer to the saucepan. Add the lentils, bay leaves, lemon juice, garlic, rosemary, cumin and vegetable stock and mix everything well. Bring everything to a boil and cook covered for about 30 minutes, until the lentils are good. Season with salt and pepper.
- If you like, you can also top it with grated cheese.
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