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Lentil Buckwheat Soup

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
115 min
SERVINGS
6 servings
Dinner Italian
Lentil Buckwheat Soup
Ingredients
  • 1 cup brown lentils
  • 1 tablespoon olive oil
  • 1 small onion, grated
  • 1 small carrot, grated
  • 2 bay leaves
  • 4 1/2 cups low-sodium vegetable broth, divided
  • 3/4 cup raw buckwheat groats
  • 1 (9 ounce) package fresh baby spinach
  • 3 tablespoons extra-virgin olive oil
Instructions
1
Submerge lentils in a container filled with chilled water for 1 hour. Discard the liquid and reserve the lentils.
2
Melt oil in a heavy, thick-walled cooking vessel over an intermediate heat setting. Introduce the onion and carrot; cook until they become tender, 3 to 5 minutes. Add lentils and bay leaves; blend until the ingredients are evenly coated with oil. Pour in 3 cups of vegetable broth, mix well, and initiate boiling. Cook at a gentle boil for 10 minutes.
3
Decrease the heat to a low simmer; add buckwheat groats. Simmer until lentils are tender but not overcooked and buckwheat is cooked through, approximately 25 minutes. Add the remaining 1 1/2 cups of broth if necessary to achieve the desired consistency. Turn off the heat and stir in spinach until it has wilted. Remove the bay leaves.
4
Finish each serving by drizzling 1/2 tablespoon of olive oil over it.