Lentil and Buckwheat Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': 'Drizzle each serving with ½ tablespoon extra-virgin olive oil.'}

📊 Nutrition Facts

Per serving (6 servings total)