Buckwheat and lentil bake

Ingredients
Serves 4

125g roasted buckwheat
1 onion, chopped
1 carrot, chopped
1 tbsp of olive oil
190g red split lentils, soaked in 1.5 pints of water
1 tbsp vegetable bouillon powder
1 tbsp tamari soy sauce
2 tbsp chopped parsley or chives
a selection of green vegetables

Method

Heat the oil in a saucepan and sauté the onion and carrot until soft. Add the remaining ingredients (except tamari and herbs) and bring to the boil. Simmer for 30 minutes until all the liquid is absorbed, then add the herbs and tamari.

Press into a flan tin and bake at 200°C/Gas 6 for 30 minutes.