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. —DeesLittleKitchen
Ingredients
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1 cup
Buckwheat
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3/4 cup
Red lentils
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1/4 cup
onion, minced
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1
carrot, cut into small pieces
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1/2
stack of celery, cut into small pieces
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3 cups
hot water
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1 tablespoon
tomato paste
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2 tablespoons
extravirgin olive oil
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salt
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spices of choice
Directions
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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.
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Serve immediately, garnished with fresh parsley and a few drops of extravirgin olive oil.
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