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Lentil and Buckwheat Soup
Ingredients
1 cup
brown lentils
1 tablespoon
olive oil
1 small
onion, grated
1 small
carrot, grated
2
bay leaves
4.5 cups
vegetable broth, low-sodium
3/4 cup
raw buckwheat groats
9 ounces
fresh baby spinach
3 tablespoons
extra-virgin olive oil
Instructions
STEP 1
Soak lentils in cold water for 1 hour. Drain and set aside.
STEP 2
Heat olive oil in a 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 of 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, about 25 minutes. Add remaining broth if needed. Stir in spinach until wilted, then remove bay leaves.
STEP 4
Drizzle each serving with olive oil.
Nutrition Facts
(per serving)
Calories:
224 calories
Servings:
6 servings
Carbohydrates:
29 g
Fat:
10 g
Fiber:
6 g
Protein:
7 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
40 minutes
Total:
55 minutes