Lentil and Buckwheat Soup

Lentils and buckwheat simmer to make a hearty stew. This is a typical 'zuppa' for a winter evening in Italy. Serve with crusty bread topped with a bit of extra virgin olive oil. Typical to most Italian food, this is healthy and delicious.

• 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
• ¾ cup raw buckwheat groats
• 4 ½ cups low-sodium vegetable broth, divided
• 1 (9 ounce) package fresh baby spinach

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.