Ingredients

How to make it

  • Bring 4 cups of liquid(water or stock, your choice but stock adds more flavor)and well-rinsed lentils to a boil. Lower heat and simmer for 15-20 minutes until lentils are just cooked through. Stirring occasionally, and testing for doneness. They should be soft, but not mushy.
  • While the lentils are cooking, chop veggies. Try and make the sizes similar so that they will cook evenly.
  • Saute onion in olive oil for about 5 minutes, until they are starting to get soft and translucent, then add celery, carrots, and garlic. If using extra veggies, add squash at this time, but wait until the last five minutes or so to add the peppers, as they cook much faster. Cook about 10 minutes, until carrots are just tender. When the veggies are done put them into a large bowl and set aside.
  • When the lentils are cooked, drain them, reserving the liquid, and add them to the same large bowl.
  • In a medium-sized bowl scramble the egg. Add buckwheat groats into egg and stir well making sure to coat all pieces.
  • Saute coated buckwheat in olive oil, stirring constantly at first to prevent sticking, and then occasionally for about 10 minutes until the egg is dry and the groats are evenly toasted.
  • Add 2 cups of the reserved lentil liquid to the hot saute pan. Stir and bring to a boil. Simmer for 15-25 minutes, stirring occasionally, and testing for doneness, until the liquid is absorbed and the buckwheat is soft, but still retains its shape and a nice texture. This can take different amounts of time, depending on the humidity.
  • While the buckwheat groats are cooking, mix the still warm veggies and lentils together in the large bowl. Add herbs, multi-spice seasoning, crushed red pepper, cumin, and cardamom. Stir thoroughly to combine flavors.(the spices might be slightly overwhelming at this point, so wait to taste until after the buckwheat has been added to the bowl)
  • When the groats are cooked through add them to the rest of the salad in the large bowl. Add salt, pepper, the vinegar, and a tablespoon or so of olive oil. Adjust seasonings to taste.
  • Eat warm, cold, or room temperature. Eat it by itself, as a side dish, or over the top of mixed greens with tomatoes, as a lunch.

Reviews & Comments 6

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  • NPMarie 7 months ago Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    I made this for dinner tonight... it's sensational! I really love the combination of herbs and spices, and the addition of a liitle vinegar at the end is just genius. I made it with the French Puy lentils, and added some parsley and mushrooms - just used what veggies I had. When I have some tomorrow I'll add some tomatoes. You were right about it being better to use stock for more flavour. I will add a review to the 'I Made It' group.
    Thanks again!
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    I just bought some buckwheat specially to try this, it looks great... I'd heard of buckwheat flour but not the 'groats'! I was amazed my local supermarket had it.
    Thanks for the recipe!!
    Cheers
    Susan
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Very nice flavors - it sounds delicious. I also like Boofie's idea to make it into a soup. High 5 - and thanks for sharing! :) Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wonderful recipe high5 thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    boofie ate it and said...
    A wonderful way to use up that extra produce laying around, packed with extra protein and fiber (and who doesn't need more fiber? haha!) from the lentils and buckwheat. I love your choice of seasonings--great fresh flavors. I could see myself enjoying this in a bowl of broth to make a delicious, hearty soup as well. Great post.
    Was this review helpful? Yes Flag

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