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Grecian Kasha and Lentils

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By Betty Crocker Kitchens
Updated Aug 20, 2010
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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
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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

  • Step 
    1
    Spray 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.
  • Step 
    2
    Stir 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.
  • Step 
    3
    Mix 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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