Buckwheat and lentil salad

Background
This buckwheat and lentil salad is not only super healthy (vegan, high in fibre, low GI & gluten-free) but super easy to make too. It’s worth making a large portion of cooked buckwheat which you can keep refrigerated for several days to make other meals. This is a basic version that can be served as a vegan dish or on the side of grilled cheese, fish or meat. For a meaty version use chicken or beef stock and add grilled bacon, for a vegetarian version crumble some feta or goat cheese on top.
Ingredients
- 1 cup buckwheat
- 1 vegetable stock cube
- 1 tin lentils
- 3 Tbsp Dijon mustard
- 2 cloves of garlic
- 1 Tbsp cider vinegar
- 2 Tbsp chopped parsley
Instructions
- Put the buckwheat, water and stock cube in a pan. Bring to the boil and cook for about 15-20 minutes until the water has completely absorbed. Cover and rest for 10 minutes.
- Drain the lentils and put them in a mixing bowl.
- Add the mustard and vinegar to the lentils.
- Grate or mince the garlic and add to the lentils.
- Combine well. Season with salt and pepper.
- Taste and adjust it to your liking.
- Finally, fold in the parsley and serve.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Parties - Picnic
- Ingredients: - Whole grains
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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