Buckwheat Lentil Vegetables

For the buckwheat-lentil vegetables, cut the spring onions, including the green, into fine rings. Wash the leeks carefully and also cut into fine rings. Peel and slice the carrots.

Put the lentils in a colander and rinse with cold water, wash buckwheat with warm water. Drain. Heat vegetable soup. Add lentils and buckwheat, bring to a boil and cook over low heat until tender, about 13 minutes. Strain and rinse with warm water.

Heat oil in a pan and saute onions until translucent. Add leeks and carrots and saute, adding a little water if needed.

Add the lentil-buckwheat mixture to the vegetables in the pan and stir well. Mix in the chopped herbs and season with vinegar, salt and pepper.

Preparation Tip:

The buckwheat-lentil vegetables get a wonderfully sweet and sour note if you sprinkle pomegranate seeds on top before serving.

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