Lentils stew with buckwheat

Lentil is perhaps the legume I use the most. And spring is the season when we should consume more of it. Unlike beans or chickpeas, it can be used with little time of soaking, and on very busy days I cook it even without soaking.

I don’t know if you noticed yet, but I like to mix a legume with a cereal, since this combination makes the meals more nutritious and balanced. But for this recipe, I decided to mix 2 cereals, buckwheat with quinoa. Those who are used to cook buckwheat, knows that its flavor is a little strong, so I mixed it with quinoa, which has a softer flavor. The ones who proved, approved the combination! 🙂

From a macrobiotic perspective, we can say that this meal will be good for nourishing our kidneys and bladder, since buckwheat is the best cereal for these organs. Turnip, cauliflower and onion will be beneficial to stomach, spleen and pancreas. The lentils, being the spring legume, are excellent for the liver and gallbladder. 

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Lentils stew with buckwheat

Prep Time

1 h

Cook Time

35 min

Passive Time

2 h

Servings

doses

Ingredients

Lentils stew

• 1 bowl brown lentil previously soaked some 2h
• 2 bowls water
• 1 onion cut in fine brunoise (the smalest you can)
• 1 clove garlic cut as small as you can
• 2 tbsp sesame oil you can also use grapeseed oil, or extra virgin olive oil
• 2 medium sized sweet potato
• 1 turnip
• 1 bowl cauliflower branches
• 2 leaves bay
• 3 grains black pepper
• 4 seeds coriander
• 1 pinch nutmeg
• 1 tbsp turmeric powder
• 1 tbsp umeboshi vinegar, sea salt , pepper and olive oil

Buckwheat with quinoa

• 3/4 bowl buckwheat
• 1/4 bowl quinoa
• 2 bowls water
• 2 tbsp extra virgin olive oil
• 1 clove garlic
• 2 leaves mint
• 1 branch parsley
• 1/2 tbsp sea salt

Prep Time 1 h Cook Time 35 min Passive Time 2 h Servings doses Ingredients Lentils stew 1 bowl brown lentil previously soaked some 2h 2 bowls water 1 onion cut in fine brunoise (the smalest you can) 1 clove garlic cut as small as you can 2 tbsp sesame oil you can also use grapeseed oil, or extra virgin olive oil 2 medium sized sweet potato 1 turnip 1 bowl cauliflower branches 2 leaves bay 3 grains black pepper 4 seeds coriander 1 pinch nutmeg 1 tbsp turmeric powder 1 tbsp umeboshi vinegar, sea salt , pepper and olive oil Buckwheat with quinoa 3/4 bowl buckwheat 1/4 bowl quinoa 2 bowls water 2 tbsp extra virgin olive oil 1 clove garlic 2 leaves mint 1 branch parsley 1/2 tbsp sea salt

Instructions

Lentils stew

1. In a big pot mix the onion and garlic. Bring to medium heat for a few minutes, until it begins to release its juices.
2. Add the salt and sesame oil, along with the bay leaves and the remaining seasonings and let it cook for another few minutes.
3. Apart, remove the dipping lentils and discard the water. Add the lentils to the mixture and cook 2 minutes.
4. Then add 2 cups of boiling water and stir. Cover and let it cook.
5. Peel the sweet potatoes and cut into cubes about 2 cm. Stir in the lentils and cover the pan.
6. Then repeat the procedure with the turnip. Before adding turnip make sure the sweet potato starts to get tender. Let it cook about 10 min.
7. Add the cauliflower and after 5 to 7 minutes, your stew will be ready.
8. Before you tur off the heat, taste it and in case it needs extra flavor, you can season with a little shoyu and a few drops of umeboshi vinegar (these two ingredients always give a special flavor to any cooking)!
9. Remove the bay leaves and it will be ready to serve. If you want, you can enrich it with a little parsley or chopped coriander at the moment.

   

Buckwheat with quinoa

1. In a pot, put the water to boil.
2. Put the buckwheat in a frying pan and let it roast for a few minutes on medium heat, stirring constantly, until the cereal begins to release aroma and its color becomes a little darker.
3. When the water is boiling, add the quinoa and toasted buckwheat with the sea salt. Cook on medium heat for 15 minutes or until the cereals absorb all the water. After this time, extinguish the heat.
4. Chop the parsley and mint very thin and arrange it in a frying pan with olive oil and garlic. Bring to the heat and let it cook for about 3 minutes. Add the cooked cereal and wrap it all togetrher. Turn the fire off few seconds after.
5. ...Et Voilá! 😉

   

Recipe Notes

In case it's easier, you can leave the lentils to soak overnight, just keep in mind that your cooking time will decrease.

You can substitute the vegetables I propose, for the ones you like the most! There is nothing forbiden, as long as you respect the cooking time of each food! 🙂 Good luck and enjoy your meal! 😉