I call this dish ‘multi-culti’, as it is a combination of different ingredients from
of all over.
Starting with the wonderful Tropea onions my friend Leigh brought me from Calabria, to the many
North African spices, the French Pui lentils to the bio Swiss buckwheat!

• for 4 people you will need

• 350 gr Pui lentils
• 150 gr organic buckwheat
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon black mustard seeds
• salt and pepper to taste
• 50 gr barberries, rinsed in plenty of water
• 6 Tropea onions or 3 Spanish onions sliced

• heat some olive oil and butter in a sauce pan
• gently fry 2 of the onions, you have chopped
• add all the spiced and cook for about 5 minutes
• add the lentils and buckwheat
• stir for a few minutes
• add about 1.2 liters of water

•  cook for about 10 minutes, then add the barberries
• continue cooking until the lentils and buckwheat is just tender ( about 15-20 minutes)

• in the meantime gently fry the remaining onions until they just start to crisp

• arrange the lentils on a serving plate
• add the onions on top and serve
• I served a fresh cabbage salad with a little sumac with the lentil dish. The sharpness of the salad and the lentils were just great!!

Buon appetito!!