A rustic and hearty one-pot stew inspired by Balkan flavors, featuring earthy buckwheat, protein-rich green lentils, and nutrient-dense vegetables. A simple, warming, and incredibly nourishing meal.
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Zutaten
- 60g buckwheat groats
- 50g green lentils
- 1 small carrot, diced
- 1/2 small onion, chopped
- 50g kale, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 500ml vegetable broth or water
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- A squeeze of fresh lemon juice
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Anleitung
- 1.Rinse the buckwheat and green lentils thoroughly under cold water. Prepare your vegetables by dicing the carrot, chopping the onion, mincing the garlic, and chopping the kale.
- 2.In a medium pot, heat the olive oil over medium heat. Sauté the onion and carrot for 5 minutes until they begin to soften.
- 3.Add the minced garlic and smoked paprika, and cook for another minute until fragrant.
- 4.Stir in the rinsed buckwheat and lentils, then pour in the vegetable broth. Season with salt and pepper. Bring the mixture to a boil.
- 5.Reduce the heat to a low simmer, cover the pot, and cook for 20-25 minutes, or until the buckwheat and lentils are tender and have absorbed the liquid.
- 6.Add the chopped kale to the pot, stir well, and cover. Let it cook for another 3-5 minutes until the kale is wilted and tender.
- 7.Remove from the heat, stir in a squeeze of fresh lemon juice to brighten the flavors, and serve immediately.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of plant-based nutrition. It combines fiber-rich buckwheat and protein-packed lentils for sustained energy, while kale and carrots offer a wealth of vitamins and antioxidants for a perfectly balanced meal.
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