Skip to main content New<> this month
Get the Allrecipes magazine

Lentil and Buckwheat Soup

Rated as 4 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 55 m servings 224
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
  2. 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.
  3. 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.
  4. Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

Nutrition Facts

Per Serving: 224 calories; 10 28.9 7.2 0 192 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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.