Buckwheat and Lentil Soup

Ingredients

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• Buckwheat Buckwheat 150g 7/8 cup
• Lentils in Water Lentils in Water 220g 1 & 1/8 cups
• Shallot Shallot 1 1
• Carrot Carrot 1 1
• Celery Celery 1/2 stalk 1/2 stalk
• Water Water 750ml 3 cups
• Tomato Pasta Sauce Tomato Pasta Sauce 1 tbsp 1 tbsp
• Extra Virgin Olive Oil Extra Virgin Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Hot Chili Powder Hot Chilli Powder to taste to taste
• Fresh Parsley Fresh Parsley handful handful

Instructions

1. 1.Finely chop shallot, carrots, and celery and sauté in a pot with extra virgin olive oil.
2. 2.Add the canned lentils, stir and add a glass of room temperature water along with the tomato paste. Cook for 5 minutes, then turn off the heat and let it rest.
3. 3.Meanwhile, wash the buckwheat under cold water then put it into a pot with fresh water (double of the buckwheat volume). Cover with a lid and let simmer over low heat for about 20 minutes (water should be completely absorbed).
4. 4.When ready, combine the buckwheat to the lentils, warming all up in the pan for few minutes and seasoning with salt, black pepper, and hot chili pepperoni, to taste.
5. 5.Serve immediately, garnished with fresh parsley and a few drops of extra virgin olive oil.

Nutritional Information

• Calories:
  495
• Fat:
  18g
• Sodium:
  52mg
• Carbs:
  71g
• Sugar:
  3g
• Protein:
  17g