Lentil and Buckwheat Soup

Lentils and buckwheat groats are simmered with onions, carrots, and baby spinach, resulting in a hearty Italian soup that can be served with crusty bread on a cold winter evening.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 224 Calories

Ingredients

• 1 tablespoon olive oil
• 2 bay leaves
• 1 small carrot, grated
• 1 small onion, grated
• 3 tablespoons extra-virgin olive oil
• 1 cup brown lentils
• 1 (9 ounce) package fresh baby spinach
• 0.75 cup raw buckwheat groats
• 4.5 cups low-sodium vegetable broth, divided

Recipe Instructions

Step 1

Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.

Step 2

Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.

Step 3

Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.

Step 4

Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.