Buckwheat and Lentil Casserole Recipe Revisited
I make this recipe maybe a couple of times a year and wonder to myself why I don't make it more often, if I had a restaurant it would always be on the menu as I know everyone who likes lentils loves this. Buckwheat has quite a strong flavour and this why I revisit it moderating the amount and the amount of spice.
Red Pepper
Onion
1 tsp Cumin seeds
1 clove garlic
Carrot
Courgette
Olive Oil
Bay leaves 2
Buckwheat 1/3 cup
Cherry toms 3
Red Lentils about twice as much quantity as the Buckwheat
Lemon juice - few tablespoons
Garam masala 1 tsp
Veg stock - about a pint
Black pepper 1/2 tsp
Method
Add about half a cup of Buckwheat to about two cups of boiling water in a pan add chopped carrot allow to simmer for about ten mins, it expands and the water absorbs, add your veg stock pot and if you have Polish Veg seasoning then add half a tsp.
In some olive oil add thyme and rosemary and garlic cloves cut in half, remove all when the garlic has browned, then add chopped onion and peppers,and stir around for about five mins, add sliced courgettes and some cumin seeds, stir around for about five mins.
Add the remainder buckwheat and carrots and then the red lentils, garam masala, lemon juice, water as required to cover. Simmer and keep moist, don't let the stew get too hot as it will burn easily, cook for about 20 minutes.
Add the remainder buckwheat and carrots and then the red lentils, garam masala, lemon juice, water as required to cover. Simmer and keep moist, don't let the stew get too hot as it will burn easily, cook for about 20 minutes.
Serve with lots of grated cheese and crusty bread