Lentil And Buckwheat Soup Recipes

LENTIL AND BUCKWHEAT SALAD

Lentil and Buckwheat Salad image

This yummy, whole grain and protein-rich salad is a great lunch, side dish, or potluck item. It can be eaten warm or cold, alone, or on top of a mixed green salad with tomatoes.

Provided by thamesarino

Categories Salad Grains

Time 1h30m

Yield 8

Number Of Ingredients 21

Ingredients

4 cups vegetable broth
1 cup green lentils, rinsed and drained
2 tablespoons extra virgin olive oil
2 medium onions, chopped
2 stalks celery, chopped
3 carrot, (7-1/2")s carrots, chopped
2 cloves garlic, minced
2 tablespoons salt-free seasoning blend
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh lemon thyme
1 tablespoon ground cumin
½ teaspoon crushed red pepper flakes
⅛ teaspoon ground cardamom
1 egg
1 cup buckwheat groats
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar

Steps:

Bring broth to a boil in a large pot over high heat. Stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. Drain, but reserve liquid. Transfer lentils to a large bowl.
Heat olive oil over medium heat in a skillet. Cook onions until they are soft and translucent about 10 minutes, stirring occasionally. Add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. Stir vegetables into lentils. Mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. Set aside.
Whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add buckwheat and egg mixture. Cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. Stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
Mix buckwheat into lentil mixture. Season with salt, pepper, 1 tablespoon olive oil, and vinegar. Stir and adjust seasonings. Serve warm, at room temperature, or chilled.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 38.6 g, Cholesterol 23.3 mg, Fat 8.9 g, Fiber 11.5 g, Protein 11.2 g, SaturatedFat 1.4 g, Sodium 415.1 mg, Sugar 4.7 g

LENTIL AND BUCKWHEAT SOUP

Lentil and Buckwheat Soup image

Lentils and buckwheat simmer to make a hearty stew. This is a typical 'zuppa' for a winter evening in Italy. Serve with crusty bread topped with a bit of extra virgin olive oil. Typical to most Italian food, this is healthy and delicious.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup brown lentils
1 tablespoon olive oil
1 small onion, grated
1 small carrot, grated
2 bay leaves
4 ½ cups low-sodium vegetable broth, divided
¾ cup raw buckwheat groats
1 (9 ounce) package fresh baby spinach
3 tablespoons extra-virgin olive oil

Steps:

Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 28.9 g, Fat 10 g, Fiber 6.1 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 191.7 mg, Sugar 2.4 g

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