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Ingredients
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1 cup brown lentils
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1 tablespoon olive oil
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1 small onion, grated
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1 small carrot, grated
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2 bay leaves
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4 ½ cups low-sodium vegetable broth, divided
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¾ cup raw buckwheat groats
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1 (9 ounce) package fresh baby spinach
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3 tablespoons extra-virgin olive oil
Directions
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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.
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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.
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Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.
Nutrition Facts (per serving)
224 | Calories |
10g | Fat |
29g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 224 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 8% |
Sodium 192mg | 8% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 6g | 22% |
Total Sugars 2g | |
Protein 7g | 14% |
Vitamin C 14mg | 15% |
Calcium 58mg | 4% |
Iron 3mg | 16% |
Potassium 501mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.