Buckwheat and Lentil Casserole
Buckers Yay!...
A recipe from a B.P Petrol Station edition of 'Slim and Healthy Cookbook', I know, odd now, but anyway it was published back in the time when garages sold 'latest' albums on cassette tapes, yes in 1991. 'Seeds of Love' went round and around. Yes, in my red and grey 2CV Special (it had a bit of carpet and some chrome bits) and 'Tears For Fears', anyway I learned to cook, I had to. This recipe I made for family, Veggies, and special friends many, many times, many many years ago. Forgotten. But now I'm armed with the recipe from an old copy of this old book found in a charity shop and now I enjoy making this again. It's like the 2CV it's special. 'Buckers Yay!', Old friends re-united.
There's a reason it tastes so good - look at the ingredients...
Pepper
Onion
Garlic
Carrot
Courgette
Mushrooms
Olive Oil
Rosemary a large sprig
Bay Leaves 3
Buckwheat
Cherry Toms
Red Lentils (tried Green but Red are better) about twice as much quantity as the Buckwheat
Lemon Juice - few tablespoons
Cumin or better still Garam Masala
Veg Stock - about a pint
Seasoning
Lots of grated Cheese and Great Bread to serve
Method
Add about half a cup of Buckwheat to about one cup of boiling water in a pan add chopped carrot allow to simmer for about five mins, it expands and the water absorbs.
In a little oil in a big saucepan add chopped Onion, Garlic, Peppers,and stir around for about five mins, add sliced Courgettes and sliced Mushrooms, stir around for about five mins.
Add the remainder: Buckwheat and Carrots and the Red Lentils, Herbs, Cumin, Lemon Juice, Stock and Seasoning. Simmer and keep wet/moist, don't let it get too hot or it will burn easily, about 20 minutes slowly.
This is one of those recipes that you find your own way with as the balance of all of it is important.
Serve and enjoy with those you love.