Lentils stew with buckwheat
Servings Prep Time
6doses 1h
Cook Time Passive Time
35min 2h
Servings Prep Time
6doses 1h
Cook Time Passive Time
35min 2h
Ingredients
Lentils stew
  • 1bowl brown lentilpreviously soaked some 2h
  • 2 bowls water
  • 1onion cut in fine brunoise(the smalest you can)
  • 1clove garliccut as small as you can
  • 2tbsp sesame oilyou can also use grapeseed oil, or extra virgin olive oil
  • 2 medium sized sweet potato
  • 1 turnip
  • 1bowl cauliflower branches
  • 2leaves bay
  • 3grains black pepper
  • 4seeds coriander
  • 1pinch nutmeg
  • 1tbsp turmeric powder
  • 1tbsp umeboshi vinegar, sea salt , pepper and olive oil
Buckwheat with quinoa
  • 3/4bowl buckwheat
  • 1/4bowl quinoa
  • 2bowls water
  • 2 tbsp extra virgin olive oil
  • 1clove garlic
  • 2leaves mint
  • 1branch parsley
  • 1/2tbsp 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! 😉