Grecian Kasha And Lentils Recipes

GREEK KASHA SALAD

Steps:

• Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
• Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
• Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
• Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
• Add 1 cup water and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
• Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
• Remove from heat and set aside, uncovered, to let cool.
• Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
• Serve at room temperature or chilled, garnished with feta cheese.

GRECIAN KASHA AND LENTILS

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Mix kasha and egg white. Cook kasha and garlic in skillet 2 to 3 minutes, stirring constantly, until kernels separate and dry.
• Stir in broth, lentils and cumin. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives and tomato. Cook until hot.
• Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.