Lentil and Buckwheat Soup
Description
Lentils and buckwheat groats, simmered with onions, carrots, and spinach, result in a hearty Italian soup. Make and serve this recipe with crusty bread.
Ingredients
•
1 cup brown lentils
•
1 tablespoon olive oil
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1 small onion, grated
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1 small carrot, grated
•
2 bay leaves
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4 1/2 cups low-sodium vegetable broth, divided
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3/4 cup raw buckwheat groats
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1 (9 ounce) package fresh baby spinach
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3 tablespoons extra-virgin olive oil
Directions
1
Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
2
Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and carrot; cook 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.
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 ½ cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
4
Drizzle each serving with ½ tablespoon extra-virgin olive oil.