Prep Time::15 mins
Cook Time::40 mins
Additional Time:: 1 hr
Total Time:: 1 hr 55 mins
Servings::6
Ingredients
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1 cup brown lentils
1 tablespoon olive oil
1 small onion, grated
1 small carrot, grated
2 bay leaves
4 ½ cups low-sodium vegetable broth, divided
¾ cup raw buckwheat groats
1 (9 ounce) package fresh baby spinach
3 tablespoons extra-virgin olive oil
Directions
Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
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.
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.
Drizzle each serving with 1/2 tablespoon olive oil.