Looking for a Mediterranean dinner? Then check out this cheesy kasha and lentils skillet made ready in 30 minutes – a hearty meal!
Grecian Kasha and Lentils
- Prep Time 5 min
- Total 30 min
- Servings 6
- Ingredients 12
Ingredients
- 1/2 cup uncooked kasha
- 1 egg white
- 2 cloves garlic, finely chopped
- 4 cups vegetable or chicken broth
- 3/4 cup dried lentils (6 ounces), sorted and rinsed
- 1 teaspoon ground cumin
- 1 can (15 1/4 ounces) whole kernel corn, drained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 2 medium tomatoes, chopped (1 1/2 cups)
- 1 container (8 ounces) plain yogurt
- 1 1/2 teaspoons dried mint leaves
- 1 cup crumbled feta cheese
Instructions
-
Step1Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Mix kasha and egg white. Cook kasha and garlic in skillet 2 to 3 minutes, stirring constantly, until kernels separate and dry.
-
Step2Stir in broth, lentils and cumin. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives and tomato. Cook until hot.
-
Step3Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.
Nutrition
265
Calories
8g
Total Fat
15g
Protein
41g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 5g
- Cholesterol
- 25mg
- Sodium
- 1250mg
- Total Carbohydrate
- 41g
- Dietary Fiber
- 8g
- Protein
- 15g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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