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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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

271 calories; protein 11.2g; carbohydrates 38.6g; fat 8.9g; cholesterol 23.3mg; sodium 415.1mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
02/13/2009
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! Read More
(19)

Most helpful critical review

Rating: 2 stars
08/22/2009
We really didn't like this one. It was edible but it was missing something. I don't think I'll make this again. Read More
(5)
15 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/13/2009
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! Read More
(19)
Rating: 5 stars
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! Read More
(14)
Rating: 5 stars
06/18/2009
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!!! Read More
(11)
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Rating: 4 stars
10/26/2009
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. Read More
(9)
Rating: 5 stars
05/17/2010
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. Read More
(5)
Rating: 2 stars
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. Read More
(5)
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Rating: 5 stars
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! Read More
(2)
Rating: 5 stars
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"). Read More
(2)
Rating: 5 stars
09/03/2010
I just made this salad and it's a really great source of protein! Plus it tastes good! Read More
(1)
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