Description
Spring... a time of lack of vitamins. In this respect, buckwheat, and lentils are the right hand, especially by bringing in body iron. Vegetable protein and fiber will come in handy during the period of refusal of meat food. In addition, the casserole is still delicious and will make you a lot of work when cooking.
Ingredients
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Buckwheat
150 g
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Lentils
150 g
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Crumb bread
0.5 cup
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Carrots
2 piece
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Vegetable oil
3 Tbsp
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Black pepper
0.5 tsp
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Spices
1 tsp
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Salt
Cooking
Measure and rinse the buckwheat. Pour two stranami water and cook until tender. Buckwheat lentils cooked for a longer time, so it is put on to cook first.
Measure out the lentils. Better red puncture Persian TM Mistral. It is suitable for mashing, but in this dish that's what it takes. Pour water in the ratio 1:2, bring to boil, cook for about 10 minutes.
Peel the carrots rubbed on a fine grater.
Grind a piece of white bread into crumbs. I do it using a coarse grater.
Just a couple minutes of work with blender and Persian lentils turns into a puree.
Mix it with breadcrumbs and carrots.
Add parsley, spices and a couple tablespoons of vegetable oil. Stir.
Spread in a baking dish. Top lubricated with oil and make a pattern with a spoon.
Sprinkle bread crumb.
Bake in a preheated 190°C oven for 35 minutes until Golden brown.
Served with fresh vegetable salad and ketchup.
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