Lentils and Buckwheat Salad To Go (Gluten-Free)

1. 1

   Put the lentils in a bowl and cover them with several inches of cool water; let them sit for at least 2 hours. Drain and rinse.

2. 2

   Stir together the olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals in a bowl.

3. 3

   Combine the lentils and 4 1/4 cups water in a pot and bring to a boil; cook until the lentils are tender yet slightly firm, 15 to 18 minutes. Add the buckwheat groats and bring the water back to a boil; add the salt. Cook the lentils and buckwheat for 10 minutes; remove from the heat, cover the pot, and let it sit until all the water is absorbed, about 5 minutes.

4. 4

   Transfer the lentils and buckwheat to a large bowl; add the spinach, beets, carrots, and green onions. Pour the seasoned oil mixture over the lentil mixture and stir to coat. Drizzle the apple cider vinegar over the salad and stir to coat. Refrigerate for at least 30 minutes to let the flavors blend.

• Calories 395.69 kcal Moderate
• Protein 7.07 g Moderate
• Carbs 51.02 g Moderate
• Total Fat 19.78 g High
• Saturated Fat 2.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 119.77 mg Moderate
• Fiber 3.82 g Moderate
• Sugar 26.21 g High
• Added Sugar 21.13 g High
• Calcium 69.39 mg Low Source
• Iron 2.83 mg Moderate
• Potassium 205.26 mg Low Source
• Vitamin A 754.78 mcg_rae Good Source
• Vitamin C 14.27 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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