Kasha, also known as buckwheat groats, pairs with lentils in this lively salad.
- 1 cup dried green lentils
- 1 bay leaf
- Salt and pepper to taste
- 3 tablespoons olive oil, divided
- 1/2 cup kasha
- 1 shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1 cup water, chicken broth or vegetable broth
- 3 tablespoons oregano leaves
- 1 tomato, chopped
- 1/3 cup chopped pitted Kalamata olives
- 2 green onions, thinly sliced
- 2 tablespoons chopped flat-leaf parsley
- 1/3 cup crumbled feta cheese
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, season with salt and pepper and set aside to let cool in their cooking liquid; discard bay leaf and drain lentils well.
Meanwhile, heat 1 tablespoon of the oil in a small pot over medium heat. Add kasha, shallots and garlic and cook, stirring occasionally, until shallots are softened, 3 to 4 minutes. Add water or broth 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.
Per Serving: 360 calories (130 from fat), 15g total fat, 3g saturated fat, 80mg cholesterol, 290mg sodium, 26g carbohydrate (3g dietary fiber, 2g sugar), 27g protein