Kasha Lentil Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 599.3 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.1 g
- Protein: 8.4 g
View full nutritional breakdown of Kasha Lentil Salad calories by ingredient
Number of Servings: 8
Ingredients
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1 Cup dry Kasha (cooked)
1 cup green lentils (cooked)
3/4 cup diced red onion
3/4 cup diced celery
zest and juice one lemon
1 Tbs. olive oil
2 tsp Salt
1 tsp pepper
2 tsp grated ginger
1 grated garlic clove
4 Tbs cilantro stems chopped fine
Directions
Makes 8 , 1 cup servings.
Add lentils to enough water to cover by twice the volume and bring to a gentle simmer. Cover and simmer for 25 minutes. Prepare the rest of the ingredients while your lentils are cooking.
To cook kasha, bring 2 cups of water to the boil, add kasha, cover, turn down the heat, and simmer for 10-12 minutes. The kasha will absorb all of the water. Take off heat, leave cover on and let rest for 5 more minutes.
Dice red onion and celery into similar sized peices and add to a large bowl (at least 10 cup capacity). Chop cilantro stems into tiny bits and add to bowl.
Add zest and juice of one lemon to the bowl with 1Tbs of olive oil, salt, pepper, brown sugar, grated ginger & garlic. Stir to combine.
When lentils are tender to bite, but not mush, drain them. Add warm/hot lentils and kasha to bowl with veg and dressing. Stir to combine.
Let rest in fridge to cool or overnight to let flavours mingle.
Can be served as a side, or vegetarian main meal.
Delicious served with lots of fresh cilantro on top like a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user ERNAFLOWER.
Add lentils to enough water to cover by twice the volume and bring to a gentle simmer. Cover and simmer for 25 minutes. Prepare the rest of the ingredients while your lentils are cooking.
To cook kasha, bring 2 cups of water to the boil, add kasha, cover, turn down the heat, and simmer for 10-12 minutes. The kasha will absorb all of the water. Take off heat, leave cover on and let rest for 5 more minutes.
Dice red onion and celery into similar sized peices and add to a large bowl (at least 10 cup capacity). Chop cilantro stems into tiny bits and add to bowl.
Add zest and juice of one lemon to the bowl with 1Tbs of olive oil, salt, pepper, brown sugar, grated ginger & garlic. Stir to combine.
When lentils are tender to bite, but not mush, drain them. Add warm/hot lentils and kasha to bowl with veg and dressing. Stir to combine.
Let rest in fridge to cool or overnight to let flavours mingle.
Can be served as a side, or vegetarian main meal.
Delicious served with lots of fresh cilantro on top like a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user ERNAFLOWER.
Member Ratings For This Recipe
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