When it comes to blogging, I know I can disappear for a little while. It is never because I have run out of recipes to share or stories to tell. Most of the time, it is simply because everyday life gets busy, schedules fill up, and the quiet space needed to write, cook, photograph, and share something meaningful becomes harder to find. So, if I have been distant, I am sorry. Let’s call a truce with a comforting, colorful, and nourishing recipe: curried buckwheat and lentils.
Lately, a lot of our extra energy has gone into house hunting, specifically trying to find a good rental. If you have ever searched for a rental home, you probably know how quickly the process can become frustrating. One moment a place looks promising, and the next moment it has already been rented. Sometimes the listing is still posted long after the home is gone, which makes the whole search feel even more exhausting.
Then there are the little details that suddenly become big decisions. I may find a place that looks decent online, only for Eric to point out that he cannot stand the shape of the living room. He is not exactly easy to please when it comes to a house layout. Other times, we finally find a property we both like, only to learn that someone else has already submitted an application. At that point, it starts to feel like a quiet competition between couples, all trying to claim the same respectable rental before it disappears.
Not really a war, of course, but it can certainly feel that way after enough phone calls, emails, listings, and letdowns. For now, I am taking a small break from the search. I am putting down the rental listings for a bit and hoping that the right place comes along when the timing is better. In the meantime, I am turning my attention back to the kitchen, where things feel a little more predictable and a lot more delicious.
This curried buckwheat and lentils recipe is exactly the kind of meal I love to make when I want something hearty, healthy, and easy to pack for lunch. If you are anything like me, you may have a bag of lentils sitting in the pantry that has been waiting for its moment. Lentils are too wholesome and satisfying to be forgotten, and this recipe is a great way to turn them into a flavorful meal with simple ingredients.
I especially love curried grains because they bring together savory, sweet, earthy, and tangy flavors in one bowl. The curry powder and turmeric give the lentils and buckwheat warmth and color, while the raisins add little bites of sweetness. Rice vinegar and lemon juice brighten everything, and the carrots, green onions, and yellow pepper add freshness and crunch. It is simple food, but the flavors work together beautifully.
This dish is also a wonderful make-ahead lunch. You can enjoy it warm, at room temperature, or chilled from the refrigerator. It works well on its own, but it is especially good served over salad greens for a filling vegetarian meal. The combination of lentils and buckwheat makes it hearty enough to keep you satisfied, while the bright dressing keeps it from feeling heavy.
Curried Buckwheat and Lentils
Servings: Makes 4 servings
Ingredients
1/2 cup lentils
Dried garlic, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
3 green onions, divided and thinly sliced
3 teaspoons curry powder
1 cup kasha, also known as buckwheat
1 egg
1 yellow sweet pepper, diced
3 carrots, shredded
1/3 cup raisins
2 to 3 tablespoons olive oil
1/4 cup rice vinegar
Juice of 1/2 lemon
Instructions
Place a cast iron skillet over medium-high heat. Add the lentils, dried garlic, kosher salt, and freshly ground black pepper. Toast the lentils for about 2 minutes, stirring as they warm so the seasoning coats them evenly. Add 1 1/2 cups water, 1 sliced green onion, the curry powder, and the turmeric. Reduce the heat to low, cover the skillet, and allow the lentils to cook for 10 minutes.
While the lentils cook, whisk the egg in a small bowl. Add the buckwheat and stir until the grains are evenly coated with the egg. Increase the heat under the lentils to medium-high, then add the egg-coated buckwheat to the skillet. Cook for 2 to 3 minutes, stirring gently. Reduce the heat to low again, cover, and cook for about 2 more minutes, or until the buckwheat is tender.
Transfer the warm lentil and buckwheat mixture to a large bowl. Add the diced yellow sweet pepper, shredded carrots, raisins, remaining sliced green onions, olive oil, rice vinegar, and lemon juice. Mix gently until everything is well combined. Taste and adjust with a little extra salt, pepper, or lemon juice if desired.
Serve this curried buckwheat and lentils recipe as a nourishing side dish, a vegetarian lunch, or a simple meal over fresh salad greens. A final squeeze of lemon on top adds a bright finish. Enjoy!
