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