Vegetarian

Buckwheat and Lentil Bake takes 10 minutes to prepare.

Buckwheat and Lentil Bake takes 30 minutes to cook.

Buckwheat and Lentil Bake makes 4 servings.

The ingredients for Buckwheat and Lentil Bake are:

5/8 cup Buckwheat
1 tsp Extra Virgin Olive Oil, Kirkland
1 medium Onion, chopped
1 medium Carrot, chopped
3/4 cup dried red lentils
1 3/4 cup Organic Vegetable Cooking Stock
1 tsp Marmite
2 tbsp Parsley
1 tbsp herbs
Salt and pepper to taste

Here is how you make Buckwheat and Lentil Bake:

Dry toast buckweat in a hot pan until brown.Heat the oil in a saucepan and saute onion and carrot until onion is transparent.Add buckwheat, lentils and remaining ingredients and bring pan to a boil.Reduce heat and simmer for about 30 minutes or until all the liquid is absorbed.Press the mixture into a greased 10in pan and bake for about 30 minutes.Serving Size: Makes 4-6 servings (Nutrition calculated with 4)Number of Servings: 4Recipe submitted by SparkPeople user CORKLEY.

The nutritional information for Buckwheat and Lentil Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.4

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 317.2 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 6.6 g
• Protein: 8.2 g