My first experience with kasha (roasted buckwheat) was less than a year ago when both my husband and I learned that we have co-workers who grew up in Russia eating kasha with milk for breakfast. While I have yet to try kasha as a breakfast meal, I have learned that it pairs well with lentils and beans to make a fulfilling dinner.
This green lentils and kasha dish relies on a generous drizzle of extra-virgin olive oil. While the most calorie conscious among us may feel the need to skip this step, I beg and plead that you do not get shy with the extra-virgin olive oil. —viblanco
Test Kitchen Notes
This recipe makes a very tasty (and big!!!) pot of lentils. The toastiness from the kasha is really nice with the lentils, and the lemon and parsley add freshness, while the feta adds a salty tang. Really, don't skimp on the olive oil -- it makes the dish. I did add a pinch of salt to both the lentils and kasha while they cooked, and some olive oil to the skillet. I also used marinated feta, which added even more flavor. Next time I might add a bit more tomato as well. A worthy addition to the weeknight dinner lineup! —aargersi
unsalted crushed tomatoes (preferably San Marzano)
fresh lemon juice (about 2 lemons)
1 1/2 teaspoons
ground cayenne pepper
salt, or to taste
fresh parsley, chopped
good quality extra-virgin olive oil
feta cheese, crumbled
In This Recipe
In a pot, bring 2 1/2 cups of water to a boil, add the green lentils, and simmer on medium-low heat with the lid on until the lentils are tender (but not mushy). This should take about 15 minutes; be sure to taste the lentils for doneness. If you need more water, add some during the cooking process. Once the lentils are finished cooking, drain the water from the pot and set aside.
In a pot, bring 1 1/2 cups water to a boil, add the kasha, and simmer on low heat with the lid on the pot for about ten minutes until the kasha is finished cooking. Set aside.
Place a large sauté pan on the stove. Over low heat, add the lentils and kasha to the pan and mix. Mix in the raw garlic, tomatoes, lemon juice, coriander, cumin, oregano, cayenne pepper, salt, and most of the chopped parsley.
Sprinkle the remaining parsley atop the lentils and kasha mixture and then pour the olive oil all over the mixture. Do not skimp on the olive oil; it adds necessary flavor to the dish.
Sprinkle a generous amount of feta cheese and drizzle additional olive oil atop the individual servings.