Salads | Spiced Lentil Salad with Feta Cheese and Buckwheat Crêpes | Chef Reggie Cooks | Ep 2

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor with less fat.

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and less expensive.

Caramelize half of a red onion in a non-stick skillet with garlic and salt over medium heat.

Add cumin, coriander seeds, chili powder, and curry powder to the onions and garlic; cook until fragrant.

Stir in lentils and water; bring to a simmer and cook until lentils are soft.

In a separate non-stick skillet, heat a little oil and preheat for 3-4 minutes.

Pour in buckwheat batter and swirl to form a crepe; cook until the edges lift, then flip and cook for another 10 seconds.

Add crushed tomatoes to the lentils for acidity; stir in soy sauce, lemon zest, and lemon juice.

Drizzle olive oil into the lentil mixture for richness.

On a plate, place arugula, drizzle with olive oil and lemon juice, then top with lentils.

Sprinkle feta cheese over the lentils and serve with buckwheat crepes on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens