Buckwheat with lentils, carrots and cumin

Ingredients

For 1 serving

• Buckwheat55 g
• Cooked lentils130 g
• Carrots2
• Onion40 g
• Cumin1 g
• Extra virgin olive oil10 g
• Parsley5 g
• Lemon juiceto taste
• Saltto taste

Method

1. Bring a small pan of water to the boil, add salt and cook the rinsed buckwheat for 15 minutes over medium heat, until tender but the grains are still whole; drain.
2. Meanwhile peel the carrots and slice them into thin rounds; slice the onion; rinse and drain the lentils; chop the parsley.
3. Heat the olive oil in a frying pan over medium heat with the cumin for 30 seconds, until fragrant; add the onion and carrots with a pinch of salt and fry for 10 minutes, stirring, until the carrots are tender and lightly browned.
4. Add the lentils with a splash of water and warm for 3 minutes, until hot.
5. Stir in the buckwheat, parsley and lemon juice.