Lentil and Buckwheat Salad
From thamesarino 15 years ago
- 45 minutes to make
- Serves 8
This yummy, healthful whole grain and protien-rich salad is a great lunch, side dish, or pot-luck item. It can be eaten warm or cold, alone or on top of a mixed green salad.
Ingredients
- 1 cup buckwheat groats shopping list
- 1 egg shopping list
- 1 cup lentils (Green or French) shopping list
- 4 cups water or veggie stock (homemade or store bought) shopping list
- 2 medium onions shopping list
- 2 stalks of celery shopping list
- 2-4 average carrots (depending on size) shopping list
- {optional extra veggies: shopping list
- zuchinni, any color pepper, summer squash, mushrooms} shopping list
- 2 cloves of garlic, minced shopping list
- 1 tablespoon ground cumin shopping list
- 1/8 teaspoon ground cardamom shopping list
- 1/2-1 teaspoon crushed red pepper (to taste) shopping list
- 2 tablespoons of salt-free multi-spice seasoning shopping list
- (example: Trader Joe's 21 seasoning Salute) shopping list
- 1-2 sprigs of fresh or 1/2-1 teaspoon dried shopping list
- -(to taste) of the following herbs: shopping list
- marjoram shopping list
- thyme shopping list
- lemon thyme shopping list
- 1 tablespoon red wine or apple cider vinegar shopping list
- extra virgin olive oil shopping list
- salt & pepper to taste shopping list
- optional: mixed greens with tomatoes shopping list
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.
The Rating
Reviewed by 6 people-
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 enjo...more
boofie
in Salt Lake City loved it
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wonderful recipe high5 thanks
momo_55grandma
in Mountianview loved it
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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
lunasea
in Orlando loved it
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