Buckwheat-lentil salad with turmeric
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ingredients
250 g buckwheat peeled 150 g red lentils 2 pcs egg 1/2 pcs onion turmeric ground (on the tip of a knife) salt, black pepper ground 2 tbsp olive oil red onion
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Healthy salad with turmeric.
1.
Rinse fennel in cold water and cook as directed. For one part buckwheat, use 1.5 parts water. Boil in salted water for about 5-6 minutes, then remove from heat source and allow to finish boiling under a lid for about 30 minutes.
2.
Take the red lentils, rinse them and put them to boil in salted water. Boil briefly, no more than 10 minutes and drain.
3.
Hard boil the eggs.
4.
Heat the oil in a pan and fry the onion until glassy, add the turmeric and stir with a spoon.
5.
Then add the cooked buckwheat, lentils and the poached egg through a sieve to the onions. Season the mixture with salt and pepper to taste and mix lightly.
6.
Serve the salad warm or cold. Garnish with strips of red onion when serving. Enjoy!
