Recipe information
Ingredients for - Lentil and Buckwheat Soup
How to cook deliciously - Lentil and Buckwheat Soup
1. Stage
Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
2. Stage
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.
3. Stage
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.
4. Stage
Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.
