Warm a large non stick skillet over medium heat, add the olive oil and saute the onion for a few minutes, add the beet and carrot cubes and continue cooking for a few more minutes while stirring occasionally. Add the buckwheat and lentils, 2 cups of water, salt, pepper, cumin and soy sauce, mix and cover.
Cook until all water have absorbed, then let sit covered for another 5 minutes and serve.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%92%d7%93%d7%a8%d7%94-%d7%a8%d7%95%d7%a1%d7%99%d7%aa/