Lentil and Buckwheat Salad Recipe
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Lentil and Buckwheat Salad

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."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (5)

Rate/Review | 371 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe 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 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
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cardamom
  • 1 egg
  • 1 cup uncooked roasted buckwheat groats
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar

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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 271 | Total Fat: 8.9g | Cholesterol: 26mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by sueb 
I used cayenne instead of crushed red pepper--not wise on my part, it was too hot! I used oat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by A.Z. 
I loved this and will definitely make it again. I had trouble finding buckwheat so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2009 by Terry 
Wow! This was not only attractive, but delicious. I doubled the garlic, cause we love it. And... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by xayide 
This is good and I'll make it again, mostly for its vitamin and vegetarian benefits. It's not... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2009 by HrCreuzi 
We really didn't like this one. It was edible but it was missing something. I don't think... MORE

 
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