Lentil and Buckwheat Soup

It’s been unseasonably cold here is SoCal so I decided to make this soup. It was divine and warmed us to the bone. Let me know what you think.


Lentil and Buckwheat Soup

This hearty soup is packed with protein (lentils) and complex carbohydrates (buckwheat).

1 cup of green lentils

1 leek, trimmed and diced (or use 1/2 cup diced onions)

½ cup carrots, cut into small pieces

1 medium potato, peeled and cut into small pieces

6 cups chicken stock

2/3 cup buckwheat groats

Freshly ground black pepper to taste

In a medium saucepan, combine lentils, leeks, carrots, chicken stock and salt. Bring to a boil. Add buckwheat groats and stir. Reduce heat, cover and simmer for about 20 minutes or until potatoes and groats are tender.  Add freshly ground black pepper to taste. Serve. Makes 4 to 6 servings.


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