Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.
Ingredients
Method
Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
Add 1 cup water and bring to a boil.
Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
Remove from heat and set aside, uncovered, to let cool.
Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
Serve at room temperature or chilled, garnished with feta cheese.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.