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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green lentils, rinsed and drained
extra virgin olive oil
salt-free seasoning blend
chopped fresh marjoram leaves
chopped fresh thyme
chopped fresh lemon thyme
crushed red pepper flakes
ground black pepper
red wine vinegar
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!
We really didn't like this one. It was edible but it was missing something. I don't think I'll make this again.
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!
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!!!
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.
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.
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!
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 have lemon thyme) and used 1/2t dried marjoram. I left out the red pepper flakes (don't like spicy food) and cardamom (I've run out). For those who thought this meal was bland -- taste it at the end and add more salt/pepper/seasoning. It's a very healthful, nutritious meal! I topped with baby chard and chopped tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil and Buckwheat Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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