Lentil Buck-sotto

The perfect winter warmer.


10 medium white mushrooms

1 green pepper

1 red pepper

1 medium onion

Half a tube of tomato pureé

1 tbsp dried oregano

1 glug olive oil

250g cooked lentils

200g roasted buckwheat

1 pint of water

Salt to taste


Put the water, tomato puree, oregano and buckwheat into a lidded saucepan. Simmer until the buckwheat has absorbed the water, stirring from time to time. Do not let the mixture boil dry. Add salt to taste, and a splash of olive oil.

While the mixture is simmering, cut the mushrooms, onion and peppers into large pieces, and soften in a little olive oil over a low heat.

When both mixtures are ready, combine with the cooked lentils, stir, and serve.