No votes yet
Active time
15 minutes
Total time
35 minutes
4 servings
Serving Size
1/4 recipe


½ cup green lentils

4 ounces shiitake mushrooms, sliced

1 ½ tablespoons olive oil

½ teaspoon salt

¾ cup buckwheat

10 ounces baby kale

⅓ cup dried cranberries

¼ cup freshly shredded Parmigiano-Reggiano


2 tablespoons olive oil

2 tablespoons white wine vinegar

⅛ teaspoon salt

1 teaspoon Dijon mustard

1 teaspoon honey

  1. Preheat the oven to 375°F. Put lentils in a small pot and cover the top of the lentils with a few inches of water. Bring to a boil, then reduce the heat to a simmer and let cook for 15-25 minutes, until lentils are tender. Drain off excess liquid. 

  2. In a medium mixing bowl, toss cooked lentils and shiitake mushroom slices with the olive oil and salt. On a large, parchment-lined baking sheet, spread the lentils and mushrooms out in a single layer. Bake for 15 minutes. Use a spatula to flip the mushrooms and stir the lentils around, then sprinkle the buckwheat onto the baking sheet and bake for another 15 minutes.

  3. Meanwhile, mix the dressing by whisking together all dressing ingredients in a small jar or bowl.

  4. In a large mixing bowl, toss baby kale with half of the dressing. Add in the crispy lentil mixture, the cranberries, and the cheese, and drizzle in additional dressing to taste as needed.

An Oldways recipe, courtesy of Kelly Toups


Calories: 400
Total Fat: 15g
Saturated Fat: 3g
Sodium: 530mg
Carbohydrate: 55g
Fiber: 10g
Total Sugar: 12g (Added Sugar: 1g)
Protein: 15g

Yield: 4 servings

Serving Size: 1/4 recipe

Review this Recipe