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Grecian Kasha and Lentils

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  • Prep 5 min
  • Total 30 min
  • Servings 6
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Looking for a Mediterranean dinner? Then check out this cheesy kasha and lentils skillet made ready in 30 minutes – a hearty meal!
Updated Aug 20, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

265 Calories, 8g Total Fat, 15g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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