An easy recipe for buckwheat and lentils in a pot for vegetarian cuisine. Step-by-step vegetarian recipe with photos to prepare at home in under 1 hour. Contains only 188 kilocalories.

• Preparation time: 20 minutes
• Cooking time: up to 1 hour
• Calorie Amount: 188 kilocalories
• Number of servings: 4 servings

• Complexity: An easy recipe
• National cuisine: Vegetarian cuisine
• Type of dish: Second courses
• Features: Recipe for a strict vegetarian diet

Ingredients for four servings

• Red lentils 125 g.
• Buckwheat 125 g.
• Carrot 1 pc.
• Sunflower oil 5 tbsp. spoon
• Ground asafoetida 1 teaspoon
• Table salt 2 teaspoons
• Curry 1 teaspoon
• Dried garlic 1 teaspoon
• Water 400 ml.
• Dry ground ginger 1 teaspoon

Step-by-step preparation

1. I would like to bring to your attention a very tasty side dish that is prepared in pots. You need a minimum of products and even less effort. Dedicated to all the people who love buckwheat porridge most of all. A huge advantage of this dish is that it is completely vegetarian, even vegan, but at the same time, meat-eaters will also appreciate it. Lentils are a powerhouse of protein! So, what products will be useful to us? One pot is two full servings.
2. First you need to prepare the carrots. Rinse it under running water to remove dirt. Trim the edges, peel and grate the carrots on a coarse grater.
3. Heat some sunflower oil in a frying pan. Add spices (I used asafoetida, dried granulated garlic, curry seasoning and ground dried ginger, which can be replaced with fresh ginger if desired). Fry the spices in oil for about 30 seconds. Add the carrots, add salt and simmer over medium heat for about 5 minutes.
4. Rinse the red lentils under running water to remove any dust.
5. Preheat the oven to 180 degrees. Pour one tablespoon of sunflower oil into the bottom of the pots.
6. Place lentils on the bottom.
7. Place half of the stewed carrots on top.
8. Then add buckwheat. Place the remaining carrots on the buckwheat.
9. Pour boiling water over the food, you can add a little salt and/or soy sauce.
10. Cover the pots with a lid and cook for about 40-50 minutes at 180 degrees (cooking time depends on your oven). Then turn off the oven and leave the contents of the pots to simmer in a warm place. That's all, the super-protein and mega tasty side dish is ready! It is best to serve buckwheat and lentils with a light vegetable salad, or as a separate dish. This buckwheat has a meaty taste due to the lentils it contains. Tasty! Bon appetit!

A simple recipe for buckwheat with lentils in a pot step by step with photos.

A simple recipe for buckwheat with lentils in a pot of vegetarian cuisine with photos and step-by-step description of preparation. Easy to prepare at home in under 1 hour. Contains only 188 kilocalories.

• National cuisine: Vegetarian cuisine
• Type of dish: Second courses
• Recipe difficulty: An easy recipe
• Features: Recipe for a strict vegetarian diet

• Preparation time: 12 minutes
• Cooking time: up to 1 hour
• Number of servings: 1 serving
• Calorie Amount: 188 kilocalories

Ingredients for 1 serving

• Red lentils 125 g.
• Buckwheat 125 g.
• Carrot 1 pc.
• Sunflower oil 5 tbsp. spoon
• Ground asafoetida 1 teaspoon
• Table salt 2 teaspoons
• Curry 1 teaspoon
• Dried garlic 1 teaspoon
• Water 400 ml.
• Dry ground ginger 1 teaspoon

Step by step

1. I would like to bring to your attention a very tasty side dish that is prepared in pots. You need a minimum of products and even less effort. Dedicated to all the people who love buckwheat porridge most of all. A huge advantage of this dish is that it is completely vegetarian, even vegan, but at the same time, meat-eaters will also appreciate it. Lentils are a powerhouse of protein! So, what products will be useful to us? One pot is two full servings.
2. First you need to prepare the carrots. Rinse it under running water to remove dirt. Trim the edges, peel and grate the carrots on a coarse grater.
3. Heat some sunflower oil in a frying pan. Add spices (I used asafoetida, dried granulated garlic, curry seasoning and ground dried ginger, which can be replaced with fresh ginger if desired). Fry the spices in oil for about 30 seconds. Add the carrots, add salt and simmer over medium heat for about 5 minutes.
4. Rinse the red lentils under running water to remove any dust.
5. Preheat the oven to 180 degrees. Pour one tablespoon of sunflower oil into the bottom of the pots.
6. Place lentils on the bottom.
7. Place half of the stewed carrots on top.
8. Then add buckwheat. Place the remaining carrots on the buckwheat.
9. Pour boiling water over the food, you can add a little salt and/or soy sauce.
10. Cover the pots with a lid and cook for about 40-50 minutes at 180 degrees (cooking time depends on your oven). Then turn off the oven and leave the contents of the pots to simmer in a warm place. That's all, the super-protein and mega tasty side dish is ready! It is best to serve buckwheat and lentils with a light vegetable salad, or as a separate dish. This buckwheat has a meaty taste due to the lentils it contains. Tasty! Bon appetit!

Everyone knows that buckwheat is the healthiest of all cereals, containing a lot of vitamins and microelements necessary for the human body. To support a weakened body, it is recommended to use it at least once a day.

I don’t really like buckwheat by itself, and I read on the Internet that this grain can be cooked together with lentils. And I just love lentils and all legumes. The experiment was a success: the result was an interesting taste, lentils soften the taste of buckwheat well.

To cook porridge from red lentils and buckwheat, you need to know the proportions of water. If you want crumbly porridge, then add water at a ratio of 1:2, and if you like a more boiled version, like me, then do the proportion 1:2.5. All this applies only to red lentils.

Use the spices that suit your taste. I mixed my favorites in one jar - beef broth powder, dry herbs, black pepper, salt, ground coriander, suneli hops... something else. I add this mixture to all first and second courses.

To further enrich the taste, I recommend adding onions to the porridge. Yes, yes, don't be surprised, it's very tasty. But I don’t add oil or fats at all, but no one is stopping you from doing this.

For porridge with lentils and buckwheat, take all the necessary products according to the list.

Mix equal amounts of buckwheat and lentils, rinse thoroughly until clean water several times.

Pour water into the washed cereal at a ratio of 1:2 or 1:2.5 and cook. When the water boils, skim off the foam and reduce the heat.

After 3 minutes, add finely chopped onions and spices. Beans should be salted at the end of cooking. I advise you to chop the onion as finely as possible so that it has time to cook and is invisible in the porridge, but gives it flavor. You can grate the onion, then no one will find it)). Cover the porridge with a lid and cook until the cereal is softened. Check periodically to ensure that the water does not boil away prematurely. If necessary, add a little water.

Red lentils and buckwheat cook quite quickly. Salt it at the very end and taste it. If you take brown lentils, then you need to cook them longer and first. Buckwheat is added 10 minutes after the brown lentils boil.

You can serve this porridge with vegetable salads, fresh vegetables, herbs and preserves. Enjoy!

Buckwheat porridge with lentils. Do you want to learn how to have a quick, healthy breakfast, and also a dish that contains the maximum necessary amount of healthy fats, proteins and carbohydrates for a person? At the same time, spend a minimum of time and get maximum effort? If so, then buckwheat porridge with yellow lentils is just the right dish. No more thinking about spices, no extra effort in cleaning or frying vegetables. 2 minutes of your work, 10 minutes of waiting and you're done.

Recipe Buckwheat porridge with lentils

Compound:

Buckwheat 100 gr
Yellow lentils 50 gr
Butter 20 gr
Salt 5 g (1 teaspoon)

Step 1 Preparing cereals

In a saucepan, combine buckwheat and yellow lentils. Rinse 2-3 times with cold water (rinse until the water runs clear). Fill with water so that the cereal is covered by 3-5 cm.

Step 2 Prepare buckwheat porridge

Place the pan on the fire. Bring to a boil, add salt, stir, reduce heat, cover and cook for another 8 minutes.

Step 3 Finish cooking

After 8 minutes, the lentils will be boiled, the buckwheat will be cooked, but not boiled. If the buckwheat is still raw in your opinion, add a little hot water and cook (without stirring) and cook for another 2-3 minutes. Add butter, stir with a fork and remove from heat.

Our buckwheat porridge with lentils and butter is ready.

Bon appetit!

Not everyone likes to mix cereals, especially legumes with grains. Moreover, these combinations are always easily digestible, contain the maximum amount of healthy proteins, slow carbohydrates, and also have a pleasant taste. In particular, this recipe reveals a hint of nutty flavor that comes from lentils and the tenderness of buckwheat.

buckwheat with lentils rich in vitamins and minerals such as: vitamin B5 - 11.4%, vitamin PP - 11.6%, silicon - 46.5%, phosphorus - 11.1%, cobalt - 49.6%, manganese - 13%, copper - 12.1%, molybdenum - 14.8%

What are the benefits of buckwheat and lentils?

• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the appendix.