Bashkir Buckwheat and Lentil Salad with Lemon Dressing (Башкирский салат из гречки и чечевицы с лимонным соусом)
This Bashkir Buckwheat and Lentil Salad with Lemon Dressing is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of buckwheat and lentils provides a hearty base, while the zesty lemon dressing adds a burst of flavor.
Ingredients
- 1 cup buckwheat
- 1/2 cup lentils
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the buckwheat and lentils under cold water.
- Cook the buckwheat and lentils according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked buckwheat, lentils, cucumber, bell pepper, parsley, and dill.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 45g
- Fiber
- 8g
- Fat
- 4g
Supplies
Large bowl Small bowl Whisk
Tools
Cutting board Knife Saucepan Strainer
Serving suggestions
Serve the salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and healthy meal.
Tips & tricks
For added crunch, sprinkle some toasted sunflower seeds or chopped nuts on top of the salad before serving.
Cost
$8