Summary

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

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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.