My first experience with kasha (roasted buckwheat) was less than a year ago when both my husband and I learned that we have co-workers who grew up in Russia eating kasha with milk for breakfast. While I have yet to try kasha as a breakfast meal, I have learned that it pairs well with lentils and beans to make a fulfilling dinner. <br />This green lentils and kasha dish relies on a generous drizzle of extra-virgin olive oil. While the most calorie conscious among us may feel the need to skip this step, I beg and plead that you do not get shy with the extra-virgin olive oil.

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