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Lentil and Buckwheat Salad

Lentil and Buckwheat Salad Recipe

  • 4 cups vegetable broth
  • 1 cup green lentils, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons salt-free seasoning blend
  • 1 teaspoon chopped fresh marjoram leaves
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh lemon thyme
  • 1 tablespoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cardamom
  • 1 egg
  • 1 cup uncooked roasted buckwheat groats
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 271
Total Fat 8.9g
Saturated Fat 1.4g
Cholesterol 26mg
Sodium 415mg
Total Carbohydrate 38.6g
Dietary Fiber 11.5g
Sugars 4.7g
Protein 11.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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