Lentil and Buckwheat Slice

Be the first to add a photo of this recipe!

70 minutes Prep: 10 minutes Cook: 60 minutes

548 calories per serving view nutrition facts

Ingredients

4	ounces	buckwheat	roasted
1	x	carrot
1	x	onion
1	teaspoon	vegetable oil
6	ounces	lentils, red
1	pint	vegetable stock

Herbs
1	x	parsley leaves	or rosemary
1	teaspoon	marmite
1	pinch	nutmeg
1	x	salt
1	x	black pepper

Directions

1. Chop onion and carrot, sauté in oil in a fairly large saucepan 2. Add all other ingredients - bring to boil 3.Simmer for 30 minutes, until liquid is absorbed 4. While 3. is taking place, preheat oven to 200C/400F 5. Put mixture in loaf/flan dish 6.Put loaf/flan dish in oven 7. Cook for 30 minutes

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Holiday Party Hors d'oeuvres

by Mark R. Vogel

Whether you call them appetizers, hors d'oeuvres, canapés, amuse-bouches, or amuse-gueules, they are the scrumptious...

Member Review

Chambord Cheesecake

I made this cheesecake with a couple of alterations - I used crushed teddy grahams for the crust and didn't add sugar to it. For the filling I added more creamcheese and cut down the sugar a bit. It turned out VERY well