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Lentil and Buckwheat Duet

..a healthy sensation for adults and children


Of all legumes, lentils are the richest in protein (24 to 25%), iron and vitamin B2, and the lowest in fat (0.6%). They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks. Australia now grows a great variety including the brown matilda used in this recipe.



Lentils are a source of both isoflavones, lignan phyto-oestrogens, molybdenum and foliate. They provide dietary fiber and contain manganese, iron, protein, phosphorous, copper, calcium, thiamin and potassium. Health experts believe that lentils contain only a trace of fat and no cholesterol or sodium.

Buckwheat is a fruit seed that is related to rhubarb and sorrel, it is therefore gluten free.

The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is rich in the B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. Buckwheat is also a good source of alpha-linolenic acid, which is one of the two essential fatty acids we must have to be healthy.

Fennel seeds are very rich in minerals including magnesium. Two of its main constituents are anethol and fenchone. Anethol and other terpenoids may inhibit spasms in smooth muscles such as those in the intestinal tract. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.



Matilda brown lentils 65%, buckwheat 35%, onion, fennel seeds, sea salt, crushed pimento


Serving Suggestions

Lentil and Buckwheat Duet makes a great snack with a tahini dressing or with a dollop of yoghourt for non vegans. It provides the perfect plant protein base with stir fried vegetables and tamari. Use instead of rice and enjoy the extra nutrition of this quality plant protein duet.

Fresh Additions

Tahini dressing is made by adding water and lemon juice to tahini paste until you find a flowing consistency then add tamari for flavour.

Lentil-Buckwheat Duet: 600 grms and 300 grms


Salad Symphony

a sustainable plant protein salad

Du Puy lentils are named after Le Puy in Auvergne, in the center of France. Le Puy lentils have a delicate taste, a fine green skin with steel blue speckles and they are now grown in Australia. They have a slight peppery flavor and a firm texture and combine beautifully with buckwheat couscous and toasted walnuts. The addition of fresh herbs such as mint and dill and organic preserved lemon adds a lively, fresh taste.



Lemon is high in vitamin C, bioflavonoids, potassium and calcium. It helps promote healthful bacteria in the mouth and intestines and stimulates a healthy liver and gall bladder encouraging the formation of bile.

Walnuts are a rich source of omega-3 alpha-linolenic acid (ALA) a plant-based omega-3 fatty acid. They also provide antioxidants and L-arginine, components identified as potential nutrients that improve the elasticity of arteries.


Puy Lentils (60%) Buckwheat (25%) preserved lemon, walnuts, capers, fresh herbs

Serving Suggestions

Salad symphony can be added to fresh greens such as rocket, lettuce and radicchio or any fresh salad mix to provide quality protein. It can also be served hot or cold with fish or add fresh fruit such as pears for extra crunch and body.


Beluga - Balsamic Glissando

a glistening and nourishing salad

Black Beluga Lentils glisten when they're cooked, which makes them look like beluga caviar. The lentils have a mild earthy flavour and the balsamic vinegar adds a mellow sweetness. Balsamic Vinegar originated in Modena near the gulf of Genoa. It is made from unfermented juice from white Trebbiano grapes and is aged in oak barrels. With a taste blending both sweet and sour, it has a dark color and is one of the most flavorful of vinegars.




Currants are High in Vitamin C, Manganese, Iron and Potassium.

Walnuts are a rich source of omega-3 alpha-linolenic acid (ALA) a plant-based omega-3 fatty acid.

Garlic contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol.



Black Beluga lentils (80%) fresh fennel, currants, walnuts, garlic, caramelized balsamic vinegar, shallots, olive oil.


Serving Suggestions

Beluga -Balsamic Glissando is great on its own but you can add crunchy salad items such as celery, and carrots or add fresh basil and other greens. Roast a tray of fresh vegetables such as beetroot, parsnips, pumpkin and serve with salad.

We recommend non vegans have this salad with red meat to reduce your consumption of animal protein in a way that is not just healthy but delicious.

Beluga -Balsamic Glissando/ Salad Symphony

600 grms - Dinner for 2

300 grms - Single serve

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