Buckwheat – lentil – pot

Ingredients for 4 servings:

• 450 ml water
• 150 g buckwheat
• 2 tbsp oil
• 2 bell peppers, red and green, cut into strips
• 1 onion(s), diced
• 350 g zucchini, sliced
• 175 g mushrooms, sliced
• 225 g lentils, red
• 3 bay leaves
• 3 tbsp lemon juice
• 1 garlic clove(s), crushed
• 2 sprigs rosemary
• 1 tsp cumin
• 600 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring water to a boil and boil the buckwheat for 1 minute until bubbling. Then reduce heat and simmer for about 15 minutes, until the water is absorbed, without stirring. Transfer to a large saucepan. Heat oil and sauté the bell peppers and onion. 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; mix well. Bring to a boil, cover, and simmer for about 30 minutes, until the lentils are tender. Season with salt and pepper. If desired, top with grated cheese.