Name: Lentils and Buckwheat Salad To Go (Gluten-Free)
Prep time: 30 min
Cook time: 30 min
Total time: 215 min
Yield: 1
Ingredients: 0.25 cup dry lentils; 3 tablespoons olive oil; 0.25 teaspoon ground paprika; 0.25 teaspoon ground rainbow peppercorns; 0.25 teaspoon ground turmeric; 0.25 teaspoon red pepper flakes; 0.25 teaspoon ground mace; 0.25 teaspoon ground coriander; 0.25 teaspoon crushed rose petals; 4.25 cups water; 0.25 cup buckwheat groats, rinsed; 1 teaspoon salt; 1.5 ounces baby spinach leaves; 0.5 cup shredded cooked beets; 0.5 cup shredded carrots; 2 tablespoons finely chopped green onions; 1 teaspoon apple cider vinegar

Lentils and Buckwheat Salad To Go (Gluten-Free)

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
215 minutes

Vibrant salad with lentils, buckwheat, spinach, beets, and carrots, tossed in a flavorful rose petal dressing.

Ingredients:

0.25 cup dry lentils
3 tablespoons olive oil
0.25 teaspoon ground paprika
0.25 teaspoon ground rainbow peppercorns
0.25 teaspoon ground turmeric
0.25 teaspoon red pepper flakes
0.25 teaspoon ground mace
0.25 teaspoon ground coriander
0.25 teaspoon crushed rose petals
4.25 cups water
0.25 cup buckwheat groats, rinsed
1.5 ounces baby spinach leaves
0.5 cup shredded cooked beets
0.5 cup shredded carrots
2 tablespoons finely chopped green onions
1 teaspoon apple cider vinegar

Instructions:

Place the lentils in a bowl and cover with cool water, allowing them to soak for at least 2 hours. Drain and rinse before using.
Combine a medley of flavorful ingredients like olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals in a bowl, creating a harmonious blend of spices.
In a pot, bring lentils and 4 1/4 cups of water to a boil. Cook until lentils are tender yet firm, about 15-18 minutes. Add buckwheat groats to the pot and bring back to a boil. Season with salt and cook for an additional 10 minutes. Remove from heat, cover, and let sit until water is absorbed, approximately 5 minutes before serving.
Combine lentils, buckwheat, spinach, beets, carrots, and green onions in a large bowl. Pour seasoned oil over mixture and mix well to coat. Drizzle apple cider vinegar over salad and mix again to blend flavors. Chill in the refrigerator for a minimum of 30 minutes to allow the flavors to combine.

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