Buckwheat And Red Lentils Soup
- 1 cup Buckwheat
- 3/4 cup Red lentils
- 1/4 cup onion, minced
- 1 carrot, cut into small pieces
- 1/2 stack of celery, cut into small pieces
- 3 cups hot water
- 1 tablespoon tomato paste
- 2 tablespoons extravirgin olive oil
- salt
- spices of choice
- Place red lentils in a pot and rinse very well until the water runs clear.rnrnFinely chop onion, carrots and celery and saute in a pot with extravirgin olive oil. Add buckwheat, stir and add water and tomato paste. Cook for 5 minutes. Add red lentils and cook, stirring occasionally, for 15 minutes. Season with salt and spices of your choice, to taste.
- Serve immediately, garnished with fresh parsley and a few drops of extravirgin olive oil.
buckwheat, red lentils, onion, carrot, stack of celery, water, tomato paste, extravirgin olive oil, salt, choice
Taken from food52.com/recipes/33113-buckwheat-and-red-lentils-soup (may not work)