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Lentil and Buckwheat Soup
Lentil and Buckwheat Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Hearty Italian lentil and buckwheat groat soup with onions, carrots, and spinach, perfect for cozy winter nights with crusty bread.
Ingredients:
  • 1 small onion, grated
  • 1 cup brown lentils
  • 1 tablespoon olive oil
  • 1 small carrot, grated
  • 2 bay leaves
  • 4.5 cups low-sodium vegetable broth, divided
  • 0.75 cup raw buckwheat groats
  • 1 (9 ounce) package fresh baby spinach
  • 3 tablespoons extra-virgin olive oil
Instructions:
  • Place lentils in a bowl of refreshing cold water, allowing them to soak for 1 hour. Then, drain well and set aside.
  • In a Dutch oven or heavy-bottomed stew pot, heat oil over medium heat. Saute grated onion and carrot until soft, about 3 to 5 minutes. Add lentils and bay leaves, stir to coat with oil. Pour in 3 cups of vegetable broth, bring to a boil, and let simmer gently for 10 minutes.
  • Simmer on low heat with buckwheat until lentils are tender and buckwheat is cooked, about 25 minutes. Add more broth if necessary. Stir in fresh spinach until wilted. Discard bay leaves before serving.
  • Drizzle 1/2 tablespoon of olive oil over each serving while hot.

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