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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.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

224 calories; protein 7.2g; carbohydrates 28.9g; fat 10g; sodium 191.7mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/01/2020
This was delicious! It was so quick and easy to make. I definitely will be making this again on a regular basis. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2020
I didn’t have buckwheat so I used barley. I also added shredded celery, 1 head of garlic and parsnips. I didn’t have spinach so I didn’t add it but it was really good. Read More
(1)
Rating: 4 stars
07/07/2020
Good; the buckwheat adds a different texture. It's bland as-is -- note no added salt or pepper. So, at serving, offer options like ground pepper, hot sauce, yogurt, worchestershire sauce, etc. Read More
(1)
Rating: 5 stars
06/01/2020
This was delicious! It was so quick and easy to make. I definitely will be making this again on a regular basis. Read More
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Rating: 4 stars
10/14/2020
Used barley in place of buckwheat. Added a mix of random spices to give it more flavor. Read More
Rating: 5 stars
10/15/2020
It was absolutely tasty!!! Everyone in the house loved it and ate it as the sole dish for dinner along with crackers. You can add just about any green veg to this soup. I didn’t have any spinach so I added asparagus. I snapped them into small pieces and added them with the onions and carrot. I thought the bay leaf and broth were plenty to season but the amount of broth in the recipe was not enough. Maybe beachside I’m at high altitude, I need additional liquid, about double at 7,300 feet in elevation. Read More