821 B
821 B
Cranks Lentil and Buckwheat Slice
A savoury bake that can be served hot or cold.
Ingredients
- 100 g buckwheat
- 175 g red lentils
- 2 tbsp oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 tbsp parsley, chopped
- 1/2 tsp rosemary, chopped
- 900 ml vegetable stock
- 1 tsp yeast extract
- salt
- pepper
- nutmeg
Directions
Toast the buckwheat until golden.
Heat the oil and fry the onion and carrot until soft.
Add the rest of the ingredients to the pan, bring to a simmer, and cook until all the liquid is absorbed (about 30 minutes).
Season to taste with salt, pepper, and nutmeg.
Turn into a greased flan dish and bake at 180℃ for 30 minutes.
Metadata
tags: Main Dishes, Vegetarian
author: Cranks Recipe Book