Best 2 Lentil And Buckwheat Salad Recipes

Discover a delightful journey of flavors with our Lentil and Buckwheat Salad, a vibrant fusion of textures and tastes. This wholesome dish offers a satisfying blend of lentils, buckwheat, fresh vegetables, and a zesty dressing, making it a perfect choice for vegetarians, vegans, and health-conscious individuals.

Indulge in three variations of this versatile salad:

1. **Classic Lentil and Buckwheat Salad:** Experience the harmonious balance of lentils, buckwheat, crisp cucumbers, juicy tomatoes, and aromatic herbs, all tossed in a tangy lemon-tahini dressing.

2. **Roasted Vegetable Lentil and Buckwheat Salad:** Elevate your salad game with roasted vegetables like sweet potatoes, bell peppers, and broccoli, adding a smoky and caramelized depth to the mix.

3. **Mediterranean Lentil and Buckwheat Salad:** Embark on a culinary adventure with a Mediterranean twist. This salad incorporates flavorful sun-dried tomatoes, briny olives, tangy feta cheese, and a refreshing lemon-oregano dressing.

Each recipe offers a unique taste profile, ensuring that you'll find your perfect match. Whether you prefer classic simplicity, roasted veggie goodness, or Mediterranean vibes, these Lentil and Buckwheat Salads will tantalize your taste buds and leave you feeling satisfied and energized.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL AND BUCKWHEAT SOUP

Lentil and Buckwheat Soup image

Lentils and buckwheat simmer to make a hearty stew. This is a typical 'zuppa' for a winter evening in Italy. Serve with crusty bread topped with a bit of extra virgin olive oil. Typical to most Italian food, this is healthy and delicious.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup brown lentils
1 tablespoon olive oil
1 small onion, grated
1 small carrot, grated
2 bay leaves
4 ½ cups low-sodium vegetable broth, divided
¾ cup raw buckwheat groats
1 (9 ounce) package fresh baby spinach
3 tablespoons extra-virgin olive oil

Steps:

Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 28.9 g, Fat 10 g, Fiber 6.1 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 191.7 mg, Sugar 2.4 g

LENTIL SALAD

Lentil Salad image

Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

Steps:

In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g

Tips:

Use high-quality lentils and buckwheat: Fresh, organic lentils and buckwheat will have the best flavor and texture.
Cook the lentils and buckwheat separately: This will ensure that both grains are cooked evenly.
Don't overcook the lentils: Overcooked lentils will become mushy and lose their flavor.
Use a variety of vegetables: This will add color, flavor, and texture to the salad.
Don't skimp on the dressing: A flavorful dressing will bring all the ingredients together.
Let the salad rest before serving: This will allow the flavors to meld together.

Conclusion:

This lentil and buckwheat salad is a delicious and healthy meal that is perfect for any occasion. It is packed with protein, fiber, and essential vitamins and minerals. The salad is also easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and satisfying meal, give this lentil and buckwheat salad a try!