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Grecian Kasha and Lentils
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Prep Time:
5 minutes
Total Time:
30 minutes
Try this quick Mediterranean cheesy kasha and lentils skillet - a delicious and hearty dinner in just 30 minutes!
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
Instructions:
  • Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Combine kasha and egg white, then cook with garlic in the skillet for 2 to 3 minutes, stirring constantly, until the kernels separate and dry out.
  • Combine broth, lentils, and cumin in a pot and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives, and tomato, and heat until everything is hot.
  • Combine refreshing yogurt with fragrant mint. Drizzle the mixture over the savory kasha. Finish by generously sprinkling with cheese.

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