Grecian Kasha and Lentils

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

05

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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