Lentil buckwheat salad

    3 hours 35 min

    This hearty and colourful red lentil and buckwheat salad also has spinach leaves, beetroot, carrots and spring onions. The rose petals in the dressing are optional but they do add a lovely, unique flavour. I prepare this salad the day before I need to serve it. It has a great flavour and spinach leaves are sturdier so they don't wilt like lettuce. I hope you like it!

    1 person made this

    Serves: 2 

    • 50g dry red lentils
    • 3 tablespoons olive oil
    • 1/4 teaspoon paprika
    • 1/4 teaspoon freshly ground rainbow peppercorns
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon dried chilli flakes
    • 1/4 teaspoon ground mace
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon crushed rose petals (optional)
    • 1L water
    • 40g buckwheat, rinsed
    • 1 teaspoon salt
    • 40g baby spinach leaves
    • 85g grated cooked beetroot
    • 60g grated carrots
    • 2 tablespoons finely chopped spring onions
    • 1 teaspoon apple cider vinegar

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr35min chilling  ›  Ready in:3hr35min 

    1. Place lentils into a bowl and cover with cool water; let stand at least 2 hours. Drain and rinse.
    2. Mix olive oil, paprika, pepper, turmeric, dried chilli flakes, mace, coriander and rose petals together in a bowl.
    3. Combine lentils and 1L of water in a pot and bring to the boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat and return water to the boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot and let sit until all water is absorbed, about 5 minutes.
    4. Pour lentils and buckwheat into a large bowl; add spinach, beetroot, carrots and spring onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavours to blend, at least 30 minutes.

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    Reviews in English (1)


    The flavors in this were very satisfying. I didn't have the buckwheat so I substituted bulgar wheat and just reduced the water.  -  03 Sep 2016  (Review from Allrecipes US | Canada)