Lentils And Buckwheat Salad To Go (Gluten-Free)

Name: Lentils And Buckwheat Salad To Go (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry lentils; 3 tablespoons olive oil; 1/4 teaspoon ground paprika; 1/4 teaspoon ground rainbow peppercorns; 1/4 teaspoon ground turmeric; 1/4 teaspoon red pepper flakes; 1/4 teaspoon ground mace; 1/4 teaspoon ground coriander; 1/4 teaspoon crushed rose petals (optional); 4 1/4 cups water; 1/4 cup buckwheat groats, rinsed; 1 teaspoon salt; 1 1/2 ounces baby spinach leaves; 1/2 cup shredded cooked beets; 1/2 cup shredded carrots; 2 tablespoons finely chopped green onions; 1 teaspoon apple cider vinegar

Servings: persons

1/4 cup dry lentils
3 tablespoons olive oil
1/4 teaspoon ground paprika
1/4 teaspoon ground rainbow peppercorns
1/4 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
1/4 teaspoon crushed rose petals (optional)
4 1/4 cups water
1/4 cup buckwheat groats, rinsed
1 teaspoon salt
1 1/2 ounces baby spinach leaves
1/2 cup shredded cooked beets
1/2 cup shredded carrots
2 tablespoons finely chopped green onions
1 teaspoon apple cider vinegar

1
Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
2
Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
3
Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
4
Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup dry lentils, 3 tablespoons olive oil, 1/4 teaspoon ground paprika, 1/4 teaspoon ground rainbow peppercorns, and more.

Yes, Lentils And Buckwheat Salad To Go (Gluten-Free) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!