Lentil Buckwheat Loaf

Adapted from the Cranks Recipie Book (ISBN 0-586-0609001) - one of my
favourites.

Lentil and Buckwheat Slice
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Ingredients:

4oz Roasted Buckwheat
1 Carrot
1 Onion
6oz Red Lentils
1 pint veg stock
dried herbs (parsley + rosemary are recommended)
1 tsp Marmite (for the Brits amongst you)
pinch Nutmeg
Salt + Pepper as chef deems necessary

1. Chop onion and carrot, saute in a fairly large saucepan
2. Add all other ingredients - bring to boil
3. Simmer for 30 minutes, until liquid is absorbed
4. While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6
5. Put mixture in loaf/flan dish
6. Put loaf/flan dish in 4. above.
7. Cook for 30 minutes