Lentils and buckwheat simmer to make a hearty soup. This is a typical “zuppa” for a winter evening in Italy. Serve with crusty bread topped with a bit of extra-virgin olive oil. Typical to most Italian food, this is healthy and delicious.
Preparation Details
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins
Servings: 6
Ingredients
- 1 cup brown lentils
- 1 tablespoon olive oil
- 1 small onion, grated
- 1 small carrot, grated
- 2 bay leaves
- 4 ½ cups low-sodium vegetable broth, divided
- ¾ cup raw buckwheat groats
- 1 (9 ounce) package fresh baby spinach
- 3 tablespoons extra-virgin olive oil
Steps
- Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
- Heat oil in a Dutch oven or heavy-bottomed stew 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 vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.
- 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 1/2 cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
- Drizzle each serving with 1/2 tablespoon olive oil.
