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Buckwheat and lentil salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Drain the lentils and put them in a mixing bowl.
  3. Add the mustard and vinegar to the lentils.
  4. Grate or mince the garlic and add to the lentils.
  5. Combine well. Season with salt and pepper.
  6. Taste and adjust it to your liking.
  7. Finally, fold in the parsley and serve.