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 onion and carrot; sauté until soft, 3 to 5 minutes. Add lentils and bay leaves; stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.
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Reduce heat to a simmer; add buckwheat groats. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes. Add remaining 1 1/2 cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
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Drizzle each serving with 1/2 tablespoon olive oil.
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.
