Curried Buckwheat and Lentils

When it comes to me and blogging, I can become distant. Not because I don’t have recipes to share or something to talk about, but because life can get in the way and I haven’t had the space for it. I’m sorry. But, let’s call a truce with this gem of a recipe, what do your say?

Here lately we have been house hunting (looking for a good rental), and it has been quite an experience to say the least. A little emotional and tired.

I find a place on the various sites that I peruse stalk, and a couple things will happen either– it’s already been rented, and they need to take their darn pictures off craigslist or Eric makes a comment on how he cannot stand the shape of the living room (yeah, he’s a hard one to please), or someone else has already submitted an application on the property, and hence it’s an all out couples war.

No not really, but I’m about over this whole trying to find a respectable rental house process. So I’m throwing in the towel. I’m done looking for the time being, and maybe something will come my way soon? So on to the recipe….

If you’re anything like me, you have a sack of lentils in the pantry that you had for too long. They’re oh- so-good for you to sit around and not get eaten, so this is the best recipe for them!

I cannot get over curried grains– the savory, sweet, and tanginess that happens when the ingredients marry. Scrumptious.

And, quite frankly it makes an amazing lunch on the go, throw it over salad greens and you are set.

Curried Buckwheat and Lentils
makes 4 servings

1/2 cup lentils
garlic, dried
salt, kosher
pepper, freshly ground
3 green onions, divided and thinly sliced
3 tsp curry powder

1 cup kasha (buckwheat)
1 egg
yellow sweet pepper, diced
3 carrots, shredded
1/3 cup raisins
2-3 tablespoons olive oil
1/4 cup rice vinegar
1/2 lemon, juiced

In cast iron skillet over medium high heat, saute lentils with garlic, salt, and pepper. Allow to toast for about 2 minutes; then add 1 1/2 cups water, 1 green onion, curry, and tumeric. Reduce heat to low and cover allowing lentils to cook for 10 minutes.

In small bowl mix whisk egg. Add buckwheat and coat the grain with egg. Increase heat of lentils to medium high, and add buckwheat cooking for 2-3 minutes. Reduce heat to low and cover for about 2 more minutes until buckwheat tender.

Pour lentil mixture into large bowl, add all other ingredients, mixing gently until incorporated. If you desire, serve with a squeeze of lemon on top. Enjoy!

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