Lentil and Buckwheat Soup

Ingredients

• 1 cup brown lentils
• 1 tablespoon olive oil
• 1 small onion , grated
• 1 small carrot , grated
• 2 bays leaves
• 4.5 cups low-sodium vegetable broth , divided
• 0.75 cups raw buckwheat groats
• 1 package fresh baby spinach , 9 ounce
• 3 tablespoons extra-virgin olive oil

Instructions

1. 1

   Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.

2. 2

   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

   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

   Drizzle each serving with ½ tablespoon extra-virgin olive oil.