Buckwheat and Lentil Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.4
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 317.2 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 8.2 g

View full nutritional breakdown of Buckwheat and Lentil Bake calories by ingredient
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Number of Servings: 4


    5/8 cup Buckwheat
    1 tsp Extra Virgin Olive Oil, Kirkland
    1 medium Onion, chopped
    1 medium Carrot, chopped
    3/4 cup dried red lentils
    1 3/4 cup Organic Vegetable Cooking Stock
    1 tsp Marmite
    2 tbsp Parsley
    1 tbsp herbs
    Salt and pepper to taste


Dry toast buckweat in a hot pan until brown.
Heat the oil in a saucepan and saute onion and carrot until onion is transparent.
Add buckwheat, lentils and remaining ingredients and bring pan to a boil.
Reduce heat and simmer for about 30 minutes or until all the liquid is absorbed.
Press the mixture into a greased 10in pan and bake for about 30 minutes.

Serving Size: Makes 4-6 servings (Nutrition calculated with 4)

Number of Servings: 4

Recipe submitted by SparkPeople user CORKLEY.

TAGS:  Vegetarian Meals |

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