For a richer flavor, consider using homemade vegetable broth. If you don't have fresh spinach, you can substitute frozen spinach. Be sure to thaw it and squeeze out any excess water before adding it to the soup. A sprinkle of grated Parmesan cheese adds a lovely touch to this soup (optional).
Lentil and Buckwheat Soup
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 55 mins
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SERVING6 People
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VIEWS24
Embrace the warmth of an Italian winter evening with this rustic lentil and buckwheat soup. A symphony of earthy lentils, nutty buckwheat, and vibrant spinach simmers in a savory broth, creating a comforting and nourishing dish that's both healthy and deeply satisfying. Drizzle with extra virgin olive oil and serve with crusty bread for a truly authentic experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Fiber6 g
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Protein7 g
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Saturated Fat2 g
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Sodium192 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
02
Step
15 mins
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.
03
Step
25 mins
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.
04
StepDrizzle each serving with ½ tablespoon extra-virgin olive oil.
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RECIPE REVIEWS
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Viviane Terry
Jun 18, 2025My family devoured this soup! Even my picky eaters loved it.
Reid Zieme
Jun 14, 2025This soup is so comforting! It's become a staple in my household during the winter months.
Callie Grimes
May 30, 2025The flavor is amazing! The grated onion and carrot add such a subtle sweetness.
Damaris Kihn
May 14, 2025I added a can of diced tomatoes and it was even better!
Felipe Wunsch
Apr 30, 2025I've made this recipe several times and it's always a hit!
Dejon Okon
Apr 20, 2025The olive oil drizzle at the end really elevates the flavor.
Forest Olson
Apr 17, 2025This is a great way to use up leftover vegetables.
Kelli Rippin
Apr 2, 2025I didn't have buckwheat, so I used quinoa and it turned out great!
Harrison Ondricka
Mar 28, 2025This soup is so healthy and filling!
Raquel Schamberger
Mar 9, 2025I love how easy this recipe is to follow. The lentils and buckwheat cook perfectly every time.