Description
Buckwheat pie with lentils and mushrooms is so delicious, quite hearty and can serve not only as garnish, but will also have a second dish.
Ingredients
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Buckwheat
1 cup
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Lentils
0.5 cup
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Mushrooms
500 g
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Onion
2 piece
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Salt
1 tsp
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Carrots
1 piece
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Olive oil
3 Tbsp
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Vegetable oil
3 Tbsp
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Bread crumbs
1 Tbsp
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Greens
1 tsp
Cooking
Pour the buckwheat into a bowl, rinse with cold water. Then put the buckwheat in a saucepan, pour a glass of water, add salt and then boil it for 20 minutes on low heat.
Also lentils, rinsed under cold water, place in a saucepan, pour a glass of water, add salt and then boil it for 10 minutes on medium heat.
Meanwhile, peel the onion, cut into cubes.
Wash the mushrooms with cold water and fry in skillet in vegetable oil with onions 7 minutes.
Carrots wash, peel and grate on a fine grater.
The lentils are ready drain in a colander, that would be glass excess fluid. Then put the lentils in a blender, add the olive oil and grind.
Ready buckwheat put to grind the lentils, mix well.
Then add grated carrots and stir again.
Mix buckwheat - lentil mixture with the mushrooms and put into a form with baking paper.
Sprinkle with breadcrumbs and herbs. Send in the oven, preheated to 200 degrees for 20 minutes.
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