I’ve been distant from the blog recently—not because I lack recipes or ideas, but because life has been full and I haven’t had the time or headspace to write. I’m sorry for the quiet. To make up for it, here’s a recipe I hope you’ll love: comforting, flavorful, and practical for busy days.
Lately we’ve been house hunting for a decent rental, and it’s been quite the experience: emotional, tiring, and at times frustrating. I’ll find a listing on the sites I peruse, and then one of a few things will happen: it’s already rented and the listing should never have been up in the first place, Eric will critique the awkward shape of the living room (he can be hard to please), or someone else will have already submitted an application and we’ll miss out.
It’s an odd mix of excitement and exhaustion, so I’ve decided to take a short break from searching and let things unfold for a bit. In the meantime, back to the kitchen—because good food is an excellent consolation.
If you keep a bag of lentils in the pantry (as many of us do), this recipe is an excellent way to use them. Lentils are versatile, store well, and pair beautifully with warm spices. This particular dish combines the earthiness of lentils and buckwheat with curry and turmeric for a balanced mix of savory, sweet, and tangy notes.
Curried grains like this are wonderful the next day, too. They make a filling lunch on the go—serve over salad greens or enjoy warm with a squeeze of lemon. The texture is satisfying, and the raisins add a little sweet surprise that contrasts nicely with the curry.
Below is the recipe as I make it. It’s straightforward, adaptable, and ideal for using pantry staples.
Curried Buckwheat and Lentils
makes 4 servings
1/2 cup lentils
garlic, dried (to taste)
salt, kosher (to taste)
pepper, freshly ground (to taste)
3 green onions, divided and thinly sliced
3 tsp curry powder
1 cup kasha (buckwheat)
1 egg
yellow sweet pepper, diced
3 carrots, shredded
1/3 cup raisins
2-3 tablespoons olive oil
1/4 cup rice vinegar
1/2 lemon, juiced
Instructions: In a cast-iron skillet over medium-high heat, toast the lentils briefly with dried garlic, salt, and pepper for about 2 minutes. Add 1 1/2 cups water, one of the sliced green onions, the curry powder, and the turmeric. Reduce heat to low, cover, and let the lentils simmer for about 10 minutes until they begin to soften.
Meanwhile, in a small bowl, whisk the egg. Add the buckwheat and mix so each grain is lightly coated. Increase the heat under the lentils to medium-high, add the buckwheat mixture, and cook for 2–3 minutes. Reduce the heat, cover, and cook for another 2 minutes or until the buckwheat is tender and cooked through.
Transfer the lentil and buckwheat mixture to a large bowl. Add the remaining sliced green onions, diced sweet pepper, shredded carrots, raisins, olive oil, rice vinegar, and lemon juice. Gently fold everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
Serving tips: Serve warm as a main dish or chilled as a grain salad. It’s excellent spooned over mixed greens or tucked into a wrap. Leftovers keep well in the refrigerator for several days and make a convenient, nutritious lunch.
Enjoy this simple, flavorful dish—and if you’re also navigating life’s busy seasons, know that a good meal can make a big difference. I’ll be back with more recipes as soon as I can.