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My review
Lentil and Buckwheat Salad
18
thamesarino
"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."
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Ingredients
1 h 30 m servings 271Original recipe yields 8 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
- 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.
- 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.
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Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 1215 Ratings
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Most helpful positive review
2/12/2009
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 rec...
Most helpful critical review
8/21/2009
We really didn't like this one. It was edible but it was missing something. I don't think I'll make this again.
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2/12/2009
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 rec...
1/27/2009
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 ...
6/17/2009
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...
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 w...
5/16/2010
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 fo...
8/21/2009
We really didn't like this one. It was edible but it was missing something. I don't think I'll make this again.
8/7/2013
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...
2/7/2013
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 pow...
6/5/2012
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 h...