Buckweat lentil saladwith olive oil & lemon dressing
A protein packed, super healthy recipe for buckwheat and lentil salad, you can also eat for lunch. Plus it’s vegan and gluten free!
Servings: 6 servings
Calories: 348kcal
Ingredients
- 1 cup buckwheat, preferably toasted
- 1 tablespoon olive oil
- 1 cup lentils
- 1 bay leaf
- 1 tomato, diced
- 1 cup mixed vegetables diced (I use a frozen mix of peppers, carrots, corn and peas)
- ½ cup sliced olives (I use kalamata olives)
- 1 cup sliced scallions
- 1 cup chopped parsley
- ⅓ cup olive oil
- 2 - 4 tablespoons fresh lemon juice, or to taste
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- In a pot, saute the buckwheat with one tablespoon olive oil, until it starts to smell nutty. Add 3 cups water and boil until it begins to burst (you will see the white part peeking through the shell) and drain it.
- Boil the lentils with one bay leaf until tender (about 15-20 minutes). Add the vegetable mix and boil for 2 more minutes. Drain. Discard bay leaf.
- In a big bowl, mix all the ingredients and serve warm or cold. Eat.
Notes
Depending on the type, lentils can take from 15 to 30 minutes to cook.
Nutrition
Calories: 348kcal
