Best 3 Lentil And Buckwheat Soup Recipes

Indulge in a culinary journey with our exquisite lentil and buckwheat soup, a symphony of flavors that will tantalize your taste buds and nourish your body. This hearty and wholesome soup is not only a treat for your palate but also a powerhouse of nutrients, featuring the goodness of lentils and buckwheat. Packed with protein, fiber, and essential vitamins and minerals, this soup is sure to satisfy your hunger and leave you feeling invigorated. With its rustic charm and comforting aroma, this lentil and buckwheat soup is perfect for a cozy meal on a chilly day or as a light and nutritious lunch option. Dive into the delightful simplicity of this soup, savoring the harmonious blend of lentils and buckwheat, lovingly simmered in a flavorful broth. Accompany it with crusty bread or a crisp salad for a wholesome and satisfying meal. So, prepare your taste buds for a delightful culinary adventure and embark on the journey of creating this nourishing lentil and buckwheat soup.

Here are our top 3 tried and tested recipes!

THE BEST LENTIL SOUP

The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

LENTILS AND BUCKWHEAT SALAD TO GO (GLUTEN-FREE)

Lentils and Buckwheat Salad To Go (Gluten-Free) image

I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.

Provided by Buckwheat Queen

Categories Salad Grains

Time 3h35m

Yield 2

Number Of Ingredients 17

Ingredients

¼ cup dry lentils
3 tablespoons olive oil
¼ teaspoon ground paprika
¼ teaspoon ground rainbow peppercorns
¼ teaspoon ground turmeric
¼ teaspoon red pepper flakes
¼ teaspoon ground mace
¼ teaspoon ground coriander
¼ teaspoon crushed rose petals
4 ¼ cups water
¼ cup buckwheat groats, rinsed
1 teaspoon salt
1 ½ ounces baby spinach leaves
½ cup shredded cooked beets
½ cup shredded carrots
2 tablespoons finely chopped green onions
1 teaspoon apple cider vinegar

Steps:

Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 38.7 g, Fat 21.7 g, Fiber 12.2 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1249.9 mg, Sugar 5.5 g

Tips:

For a thicker soup, cook the lentils and buckwheat separately. Once both are cooked, combine them and simmer for an additional 15 minutes.
To make the soup more flavorful, add a bay leaf, a few sprigs of thyme, or a rosemary sprig to the pot while it's simmering.
If you don't have any vegetable broth, you can use water instead. Just add a bouillon cube or some salt and pepper to taste.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the soup, reheat it over medium heat until it's warmed through.

Conclusion:

Lentil and buckwheat soup is a hearty, flavorful, and nutritious meal that's perfect for a cold winter day. It's also easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give lentil and buckwheat soup a try. You won't be disappointed!