4 ounces (120 g) buckwheat

2 tablespoons ghee

3 celery sticks, sliced

1 medium carrot, thinly sliced

6 ounces (180 g) red lentils

3 cups vegetable stock

2 tablespoons chopped fresh parsley

1 teaspoon crushed rosemary

3/4 teaspoon salt

Freshly ground pepper

1/2 teaspoon grated nutmeg


What to do;

Toast buckwheat in a skillet until golden brown, about 5 minutes. Heat ghee in a medium saucepan and cook the celery and carrot until softened.

Add the rest of the ingredients to the celery and carrot mixture. Bring to the boil, reduce heat, and simmer for about 30 minutes until all the liquid is absorbed.

Preheat oven to 400℉ (200℃). Press lentil mixture into a greased 9 x 11-inch (23 x 28 cm) casserole dish and bake in the oven for 30 minutes.

Serve hot or cold in wedges with chutney or homemade tomato sauce.


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