You are here

Buckwheat And Red Lentil Bake

I.am.Vegetarian's picture
Ingredients
  Buckwheat 4 Ounce (125 Gram)
  Red lentils 3 Ounce (75 Gram)
  Boiling water 1 Pint (600 Milliliter)
  Olive oil 1 Tablespoon
  Onion 1 , peeled and finely chopped
  Dried thyme 1 Teaspoon
  Paprika 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Mushrooms 8 Ounce, wiped and sliced (225 Gram)
  Green pepper 1 , deseeded and diced
  Tomatoes 7 Ounce, pureed (1 Tin, 200 Gram)
  Tomato puree 1 Tablespoon
  Shoyu 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1. Set the oven at gas mark 5, 375°F (190°C) and heat for some time.

MAKING
2. Take a saucepan and add buckwheat, lentils, and pour boiling water over it. Boil the mixture and keep it covered.
3. Simmer for about 8-10 minutes until the liquid gets completely absorbed, and lentils, buckwheat get completely cooked.
4. Take a separate pan, heat the oil, and fry the onion gently for 2 minutes, stir in spices and herbs and cook for about a minute.
5. Stir in mushrooms and green pepper and cook for another 5 minutes.
6. Take a large bowl, add cooked buckwheat, vegetables, lentils, shoyu, tomato puree, tomatoes, and stir well.
7. Season the mixture according to taste preferences.
8. Spread the mixture over lightly greased ovenproof dish and bake for about half an hour or microwave it on full power for about 8-10 minutes.

SERVING
9. Serve the buckwheat and tomato G Rat hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Grilling
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
68 Minutes
Ready In: 
78 Minutes

Rate It

Your rating: None
4.073335
Average: 4.1 (15 votes)