Lentil and Buckwheat Soup

Lentils and buckwheat groats, simmered with onions, carrots, and baby spinach, result in a hearty Italian soup. Serve with crusty bread on a cold 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 onion and carrot; sauté until soft, 3 to 5 minutes. Add lentils and bay leaves; stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.

Step 3

Reduce heat to a simmer; add buckwheat groats. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes. Add remaining 1 1/2 cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.

Step 4

Drizzle each serving with 1/2 tablespoon olive oil.