Description
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don’t wilt as would lettuce. I hope you like it.
Ingredients
- ¼ cup dry lentils
- 3 tablespoons olive oil
- ¼ teaspoon ground paprika
- ¼ teaspoon ground rainbow peppercorns
- ¼ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground mace
- ¼ teaspoon ground coriander
- ¼ teaspoon crushed rose petals (Optional)
- 4 ¼ cups water
- ¼ cup buckwheat groats, rinsed
- 1 teaspoon salt
- 1 ½ ounces baby spinach leaves
- ½ cup shredded cooked beets
- ½ cup shredded carrots
- 2 tablespoons finely chopped green onions
- 1 teaspoon apple cider vinegar
Instructions
- Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
- Mix olive oil
- paprika
- pepper
- turmeric
- red pepper flakes
- mace
- coriander
- and rose petals together in a bowl.
- Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite
- 15 to 18 minutes. Add buckwheat groats and return water to a 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.
- Pour lentils and buckwheat into a large bowl; add spinach
- beets
- carrots
- and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend
- at least 30 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs 35 mins
Servings: 2