Lentil and Buckwheat Salad

Lentil and Buckwheat Salad

11 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Recipe by  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

Adjust Servings

Original recipe yields 4 cups

Directions

  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.
  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.
  3. Whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
  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.
  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.

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Reviews (11)

Rate This Recipe
AZ
18

AZ

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!

sueb
13

sueb

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
11

Terry

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!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 38.6 g
  • 12%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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