My body is very thankful for re-hydration and when the season is cold, soups and juicy casseroles are like a boon for the mind and the body.
More than ever we need nourishing and healthful food that engages our senses and makes us feel warm and happy – just like this buckwheat groat casserole intends to…
I have recently discovered roasted buckwheat groats and I have been using them avidly in this casserole that brings together seasonal root-vegetables, hearty lentils and toasty groats.
Most ready made stock on the market, in cube, powdered or liquid form, seem to be full of salt, palm oil and sugar.
Instead, I have let the ingredients and spices speak for themselves as they definitively have a lot going for them.
Enjoy this down-to earth get together of fiber, vitamins, protein and carbs and imagine how every spoonful braces you for the cold days to come.
- 100 g (roasted) buckwheat groats
- 2 carrots
- 2 parsnips
- 2 garlic cloves
- 1 small onion
- 400 ml water
- 2 tbsp olive oil
- 100 g dry brown lentils (approx. 250 g cooked lentils)
- 1 tsp fennel seeds
- black pepper
- 2 tbs glutenfree soy sauce
- a pinch of chili flakes
- 0,5 tsp turmeric powder
- Peel the onion and cut it into quarters
- Cut the garlic in pieces
- Peel the root vegetables and cut them into approx 3 cm long pieces
- Wash the buckwheat groats
- Heat up 1 tbsp oil in a pot and roast the fennel seeds
- Add the onion, leek and garlic and stir fry for a couple of minutes
- Add the chili, turmeric, black pepper and soy sauce
- Add another tsp of oil and throw in the carrot and parsnip
- Bake the root-vegetables for 2-3 minutes until they get some colour
- Add the water, lower the heat and soft-boil the vegetables for 10 min
- Add the buckwheat groats, cover with a lid and cut off the heat
- Add the boiled lentils
- Soak the lentils overnight
- Place in a pot with plenty of fresh water
- Bring to a boil without a lid and remove the froth
- Change the water and let boil until no more froth forms
- Boil until tender and remove any excess water
- You can top the soup with very finely sliced leek
- The onion can be replaced by leek altogether
- You can always use another kind of pulse of you prefer, such as brown/black beans