Lentil and Buckwheat Salad Recipe - Allrecipes.com
Lentil and Buckwheat Salad Recipe
  • READY IN hrs

Lentil and Buckwheat Salad

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 cups Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins

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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 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!

 
Most Helpful Critical Review
Aug 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.

 
Jan 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!

 
Jun 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!!!

 
Oct 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.

 
May 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.

 
Feb 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!

 
Sep 13, 2010

Slightly dry but good.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 11.5 g
  • 46%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 415 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Spicy Rice Noodle Salad

See how to make a simple, spicy and delicious rice noodle salad.

Red Lentil Curry

See how to make a quick-and-easy vegetarian curry.

Black Bean and Corn Salad II

See how to make a fresh, colorful Mexican-inspired salad and side dish.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States