Buckwheat and red lentils soup

By • January 21, 2015 0 Comments

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Author Notes: Since it’s been so cold in Italy, I have been craving soups! This is my favourite soup, I make it on a regular basis. It tastes amazingly good, it’s packed with proteins and complex carbohydrates and it’s incredibly easy and quick to make, perfect to warm you up on cold winter days.
I totally love buckwheat, with its particular flavor and the intriguing pyramidal shape, I think it marries beautifully with legumes and vegetables. Also, it provides a huge supply of vitamins, fibers and proteins and it’s gluten free, so if you’re gluten intolerant you can still enjoy this healthy and delicious soup.


Serves 2

  • 1 cup Buckwheat
  • 3/4 cup Red lentils
  • 1/4 cup onion, minced
  • 1 carrot, cut into small pieces
  • 1/2 stack of celery, cut into small pieces
  • 3 cups hot water
  • 1 tablespoon tomato paste
  • 2 tablespoons extravirgin olive oil
  • salt
  • spices of choice
  1. Place red lentils in a pot and rinse very well until the water runs clear. Finely chop onion, carrots and celery and sauté in a pot with extravirgin olive oil. Add buckwheat, stir and add water and tomato paste. Cook for 5 minutes. Add red lentils and cook, stirring occasionally, for 15 minutes. Season with salt and spices of your choice, to taste.
  2. Serve immediately, garnished with fresh parsley and a few drops of extravirgin olive oil.

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