Lentils and buckwheat with leeks and mushrooms

Ingredients

For 1 serving

• Lentils50 g
• Buckwheat50 g
• Leek100 g
• Button mushrooms150 g
• Thyme2 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth200 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – December

Method

1. Bring a pot of salted water to the boil. Rinse the lentils and buckwheat in a sieve, add them to the water and cook together over medium heat for 20 minutes, until tender; drain.
2. Meanwhile wash the leek well and slice it into thin rounds; wipe the button mushrooms with a damp cloth and slice them. Heat the vegetable stock.
3. Heat the oil in a wide pan over medium-low heat and sweat the leek with a ladle of stock for 8 minutes, until soft and the liquid has almost evaporated.
4. Turn to medium heat, add the mushrooms and thyme and cook for 6 minutes, until the mushrooms are soft and golden.
5. Add the lentils and buckwheat, pour in the remaining stock and stir for 2 minutes, until the liquid is partly absorbed; season with salt and pepper and serve.