buckwheat with lentils and kale

Buckwheat with lentils and kale

Ingredients:

1 cup of red lentils (soak overnight or a few hours before)

1 sweet potato peeled and cubed

1 cup of roasted buckwheat

3 handfuls of washed and chopped kale

1 onion

2 cloves of garlic

1 cm of grated ginger

2 teaspoons of cumin

2 teaspoons of coriander

Half a teaspoon of mustard seeds

Pinch of asafoetida

Salt freshly ground pepper

Squeeze of lemon juice

1 spoon of coconut oil or ghee

1 cube of Kallo veg stock

Method:

Chop the onion and sauté in a pan with coconut oil (or ghee) under a lid. Add mustard seeds then lentils, cumin, coriander and grated garlic and ginger. Fry for a few minutes then add 2-3 glasses of boiling water and veg stock cube. Wait until the cube dissolves and add buckwheat and sweet potato. Stir it thoroughly and cook on a low heat under cover for 15 mins or until grains and lentils are soft. Keep checking whether it needs any more water from time to time. When the grains and lentils are soft add a pinch of asafoetida, kale and lemon juice, stir. Keep it under the cover until kale softens and add salt and pepper to taste.