Lentil And Buckwheat Salad
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Vegetable Broth2 tbsps
Virgin Olive Oil (extra)2 medium
Onion (chopped)2 stalks
Celery (chopped)2 cloves
Garlic (minced)1 tsp
Thyme (chopped fresh)1 tbsp
Ground Cumin1 tsp
Ground Cardamom1
Egg1 cup
Buckwheat Groats1 tbsp
Olive Oil1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Red Wine VinegarDirections:
1
Bring broth to a boil in a large pot over high heat
2
Stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes
3
Drain, but reserve liquid
4
Transfer lentils to a large bowl
5
Heat olive oil over medium heat in a skillet
6
Cook onions until they are soft and translucent about 10 minutes, stirring occasionally
7
Add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes
8
Stir vegetables into lentils
9
Mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom
10
Set aside
11
Whisk egg in a bowl; add the buckwheat and stir until well coated with egg
12
Heat 1 tablespoon of olive oil in a skillet over medium heat
13
Add buckwheat and egg mixture
14
Cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes
15
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
16
Mix buckwheat into lentil mixture
17
Season with salt, pepper, 1 tablespoon olive oil, and vinegar
18
Stir and adjust seasonings
19
Serve warm, at room temperature, or chilled