Grecian Kasha and Lentils

 

1/2

cup uncooked kasha

1

egg white

2

cloves garlic, finely chopped

4

cups vegetable or chicken broth

3/4

cup dried lentils (6 ounces), sorted and rinsed

1

teaspoon ground cumin

1

can (15 1/4 ounces) whole kernel corn, drained

1

can (2 1/4 ounces) sliced ripe olives, drained

2

medium tomatoes, chopped (1 1/2 cups)

1

container (8 ounces) plain yogurt

1 1/2

teaspoons dried mint leaves

1

cup crumbled feta cheese

• 1 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.
• 2 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.
• 3 Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.