Grecian Kasha and Lentils

Looking for a Mediterranean dinner? Then check out this cheesy kasha and lentils skillet made ready in 30 minutes – a hearty meal!

  • Prep Time 5 min
  • Total Time 30 min
  • Servings 6

Ingredients

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.

Expert Tips

To find kasha, also called roasted buckwheat kernels or groats, you may need to look in the health, cereal or kosher-food section of your supermarket. If you haven't tried kasha before, we think you will enjoy its toasty, nutty flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
1250mg
1250%;
Total Carbohydrate
41g
41%
(Dietary Fiber
8g
8%
),
Protein
15g
15%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.