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Grecian Kasha and Lentils

Grecian Kasha and Lentils
  • Prep 5 min
  • Total 30 min
  • Servings 6

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

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

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
70
% Daily Value
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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