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
Buckwheat – Lentil – Pot
Buckwheat – Lentil – Pot

Instructions

  1. 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.
  2. 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.
  3. If you like, you can also top it with grated cheese.

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