Lentil & Buckwheat Bowl – Lentils.org

Lentil & Buckwheat Bowl

  By lentilsorg  ,

May 27, 2020

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  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
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Directions

  1. To plate this dish, prepare a base of buckwheat and lentils evenly into 10 shallow bowls.
  2. In a mixing bowl, combine broccoli, tomato, shallots, and green onions.
  3. Arrange broccoli mix, slivered almonds, and currants evenly into each bowl.
  4. Finish each bowl with 2 oz (55 g) of salami and 2 oz (30 mL) dressing.

Ingredients

5 cups (1.25 L) buckwheat groats, cooked

5 cups (1.25 L) whole red lentils, cooked with lemon peel and rosemary

4 cups (1 L) broccoli florets

3 cups (750 mL) cherry tomatoes, halved

2 cups (500 mL) shallots, minced

3 cups (750 mL) green onions, grilled and cut into ½ inch pieces

2 cups (500 mL) slivered almonds

3 cups (750 mL) red currants, dried

20 oz (565 g) Genoa salami, julienned

20 oz (600 mL) low-fat blue cheese dressing

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories700
Sodium1790 mg
Potassium913 mg
Protein34 g
Cholesterol50 mg
Sugar38 g
Total Fat30 g
Saturated Fat8 g
Total Carbohydrates83 g
Dietary Fiber17 g