INGREDIENTS
- - 350 g of buckwheat
- - 700 ml of hot vegetable broth
- - 300 g red lentils
- - 300 ml of water
- - 2 onions
- - 2 cloves of garlic
- - 3 C oil
- - 1 c of thyme
- - salt
- - 1 red pepper (optional)
- - 50 g of sunflower seeds
- - 1 c shoyu
INSTRUCTIONS
- Fry for 2 minutes the onions and garlic with the olive oil and chilli. Add the lentils, water, thyme and salt, cover and boil. Turn down to low and cook until absorbed the liquid.
- Roast for 15 minutes at 170 ° C the sunflower. Transfer it into a bowl with shoyu and stir until it is absorbed.
- Heat just the buckwheat in an oiled pan, add the broth and boil. Turn down to a minimum, salt, cover and cook without stirring for 20 minutes, until water absorption.
- Add the mixture of lentils, stir, cover and continue cooking for 2 minutes.
- Transfer into the cake tin, level and bake at 200° C for 25-30 minutes.
- Remove from the oven, allow to cool slightly and flip on a dish. Sprinkle with sunflower seeds and serve.
