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Lentil and Buckwheat Soup

Lentil and Buckwheat Soup

Cost $7.5, save $12

  • 40 Min
  • 6 Servings
  • $7.5

INGREDIENTS

  • Legumes

    • 1 cup brown lentils

  • Oil

    • 1 tablespoon olive oil
    • 3 tablespoons extra-virgin olive oil

  • Vegetables

    • 🧅 1 small onion, grated
    • 🥕 1 small carrot, grated
    • 1 (9 ounce) package fresh baby spinach

  • Spices and Herbs

    • 2 bay leaves

  • Grains

    • ¾ cup raw buckwheat groats

  • Liquids

    • 4 ½ cups low-sodium vegetable broth, divided

STEPS

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.

3

Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.

4

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.

5

Off heat, stir in spinach until wilted. Remove bay leaves.

6

Drizzle each serving with ½ tablespoon extra-virgin olive oil and serve.

NUTRIENTS

Per 1 serving

🔥

224

Calories

  • 7
    Protein
  • 29
    Carbs
  • 10
    Fats

💡 Served with crusty bread for added texture and nutrients.Make ahead and store in the fridge for up to 2 days.Use fresh spinach for best flavor; avoid cooking it too long.