Grecian Kasha And Lentils Food

GREEK KASHA SALAD

Steps:

• Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
• Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
• Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
• Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
• Add 1 cup water and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
• Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
• Remove from heat and set aside, uncovered, to let cool.
• Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
• Serve at room temperature or chilled, garnished with feta cheese.

GREEK LENTIL SOUP (FAKES)

Steps:

• Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
• Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

GRECIAN KASHA AND LENTILS

Steps:

• 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.
• 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.
• Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.