Lentil and Buckwheat Salad

Name: Lentil and Buckwheat Salad
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 cups
Ingredients: 4 cups vegetable broth; 1 cup green lentils, rinsed and drained; 2 tablespoons extra virgin olive oil; 2 medium onions, chopped; 2 stalks celery, chopped; 3 carrot, (7-1/2")s carrots, chopped; 2 cloves garlic, minced; 2 tablespoons salt-free seasoning blend; 1 teaspoon chopped fresh marjoram leaves; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh lemon thyme; 1 tablespoon ground cumin; ½ teaspoon crushed red pepper flakes; ⅛ teaspoon ground cardamom; 1 egg; 1 cup buckwheat groats; 1 tablespoon olive oil; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon olive oil; 1 tablespoon red wine vinegar

4.4

15 Ratings
12 Reviews
3 Photos

This yummy, whole grain and protein-rich salad is a great lunch, side dish, or potluck item. It can be eaten warm or cold, alone, or on top of a mixed green salad with tomatoes.

Recipe by thamesarino

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Recipe Summary

prep:

20 mins

cook:

1 hr 10 mins

total:

1 hr 30 mins

Servings:

Yield:

4 cups

Nutrition Info

Directions

Step 1
Bring broth to a boil in a large pot over high heat. Stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. Drain, but reserve liquid. Transfer lentils to a large bowl.

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Step 2
Heat olive oil over medium heat in a skillet. Cook onions until they are soft and translucent about 10 minutes, stirring occasionally. Add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. Stir vegetables into lentils. Mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. Set aside.
Step 3
Whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
Step 4
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add buckwheat and egg mixture. Cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. Stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
Step 5
Mix buckwheat into lentil mixture. Season with salt, pepper, 1 tablespoon olive oil, and vinegar. Stir and adjust seasonings. Serve warm, at room temperature, or chilled.

Cook's Note:

You can add other chopped vegetables such as zucchini, summer squash, any color bell pepper, or mushrooms. Add the squash when you add the carrots. Wait until carrots are nearly cooked before adding bell pepper or mushrooms.

Editor's Note:

Whole buckwheat kernels can be found in health food stores and some supermarkets. Raw groats are different than kasha, which has been toasted. If you can't find buckwheat, try any chewy whole grain: wheat berries, faro, spelt berries, barley, or sorghum.

Nutrition Facts

Per Serving:

271 calories; protein 11.2g; carbohydrates 38.6g; fat 8.9g; cholesterol 23.3mg; sodium 415.1mg. Full Nutrition

What did you think of this recipe? Share your experience to help others.

02/12/2009

I loved this and will definitely make it again. I had trouble finding buckwheat so I used bulghur wheat which is similar. Other than having to adjust the times slightly due to the wheat this recipe was fabulous. The only recommendation that I have is that the water/broth from cooking lentils/legumes can add to the unpleasant after-effects of eating them, so I used fresh vegetable broth instead. Thank you for this recipe - it will be a household standby!

HrCreuzi

08/21/2009

We really didn't like this one. It was edible but it was missing something. I don't think I'll make this again.

15 Ratings

5 star values: 8
4 star values: 6
3 star values: 0
2 star values: 1
1 star values: 0

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02/12/2009

sueb

01/27/2009

I used cayenne instead of crushed red pepper--not wise on my part, it was too hot! I used oat groats instead of buckwheat groats, and found it to be a pleasant combination--I can't wait to try it with buckwheat! This was quite tasty, and I'll be making this vegetarian meal again!

Terry

06/17/2009

Wow! This was not only attractive, but delicious. I doubled the garlic, cause we love it. And I didn't us the lemon thyme, cause I don't have any. Otherwise, the same. I think I'll try less oil the next time. But great!!!

xayide

10/25/2009

This is good and I'll make it again, mostly for its vitamin and vegetarian benefits. It's not terribly flavorful, but it might get better in the fridge overnight. The only substitution I made was using dried marjoram instead of fresh.

HrCreuzi

08/21/2009

We really didn't like this one. It was edible but it was missing something. I don't think I'll make this again.

blskny

05/16/2010

THis recipe was amazing. Husband loved. The only thing that I changed was adding more regular thyme because I did not have lemon thyme. Thought flavor original and very tasty. Making it again for a party.

Aspen

02/07/2013

I simplified this recipe by cooking the spices, lentils and carrots together with the veg broth. I didn't have the salt free seasoning so I added a few dashes of basil, sage, marjoram, onion power and garlic powder. I didn't want to deal with draining the lentils and with the carrots cooking with it I couldn't have drained them anyway. I cooked the egg covered buckwheat in water and added it after it was done cooking. It was a delish recipe! My family loved it, even my picky daughter!

Goldfish

08/07/2013

I absolutely loved it! Such an unusual, healthy, and delicious side for almost any main dish! If you find it hard to find buckwheat in a supermarket, you might want to try an ethnic store - they are sure to have in in any Russian grocery (ask for "grechka" if they don't understand "buckwheat").

Ksenia

06/05/2012

I really enjoyed this meal and my kids ate it. Full of nutrients. I thought the leftovers were a little dry, so adding a bit more olive oil and red wine vinegar helps. I double thyme (didn't have lemon thyme) and used 1/2t dried marjoram. I left out the red pepper flakes (don't like spicy food) and cardamom (I've run out). For those who thought this meal was bland -- taste it at the end and add more salt/pepper/seasoning. It's a very healthful, nutritious meal! I topped with baby chard and chopped tomatoes.

wranglrsahara

09/12/2010

Slightly dry but good.

SassySim

09/03/2010

I just made this salad and it's a really great source of protein! Plus, it tastes good!

Belle

04/09/2018

This salad has crunch and nutrition and is easy to make. I like that it can be served at multiple temperatures, making it versatile. It is sufficient enough to serve for a lunch or with a protein side for a dinner. The cumin overpowered the other herbs in the recipe, for me, but it was good.

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Lentil and Buckwheat Salad

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Recipe Summary

Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

Reviews (12)

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Lentil and Buckwheat Salad

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

Reviews (12)

Most helpful positive review

Most helpful critical review

All Reviews for Lentil and Buckwheat Salad