Lentils And Buckwheat Winter Soup

Nov 17, 2012 by

Easy recipes

 

Hello My Sweets!

It has been a million years since I’ve posted a recipe. Lately I have really been into organic orange lentils, buckwheat and basmati rice. I keep coming up with dishes that are made of these three. Ever since I tried organic orange lentils I can’t even look at any other beans, I just love these so much and they have became part of my daily nutrition.

Since it’s winter and it’s cool out ( OMG finally!!! ) I’ve been craving soups, in Russia soups are actually very traditional to make on a regular basis. But these soups are like meals, not like your average plate of soup. You will eat a bowl of this one and you’re done!

Quick Tip:

  • a) Always add fresh greens such as spinach, kale, arugula into your plate of soup last, that way you will still get your veggies fresh. I always add a fresh batch every time I sit down to eat.
  • This soup is going to be very very easy to make, by combining buckwheat and orange lentils it becomes a form of complete protein, but if you like you can still add chicken or turkey into it.
  • b)  I always buy fluoride  free water and that is what I use for everything. I am sure you already know about the dangers of fluoride so I won’t sing you a song about it. But what I am planning to do is to post a list of all the fluoride-free brands of water here on the blog.

 

The Ingredients:

 

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And I’ve been using this Walnut Oil lately, Love it!

 

Easy Recipes

 

Serves 8 – 10 servings ( I usually eat it for few days )

  • Buckwheat Raw – 1 cup
  • Organic Orange Lentils – 1 cup
  • Onion – 1 huge onion
  • Jalapeno Peppers – ( I actually ended up using 3 of them )
  • Organic Carrots – 10 oz Bag ( I know shame on me I buy them already cut :P )
  • Garlic minced – 2 tables spoons ( I don’t like peeling garlic so I buy the one in glass containers )
  • Spices Of Your choice and Seas Salt – to taste
  • Walnut Oil – on eye, cause I use it to fry the onion, carrots and peppers. Since this soup doesn’t have any chicken broth in it, you will want to use a good amount of walnut oil, not a bottle of it of course but I’ve used around 6-7  table spoons. It’s all up to you.
  • Arugula and Spinach – 1 cup per serving.  I always serve it fresh each time I pour my self a bowl of soup, that way my greens are not cooked.

 

Preparation

Place the lentils and buckwheat into the pot and rinse it very very well until the water runs clear.  Then fill your pot with water and let it boil, reduce the heat and boil it for about 10 minutes.

 

Cut the Onion and Jalapenos ( the pieces don’t have to be super small )

 

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Fry them just a little, until some of the onion pieces turn gold. Now add 2 table spoons of garlic and carrots. Don’t cover the pan because you don’t want to overcook the carrots. Fry it for just about 3 minutes on medium heat.

When the lentils and buckwheat are ready ( it usually takes about 10 minutes for them to soften ), add the onions, carrots and peppers into the pot. Here you will also add sea salt and spices to taste.

After serving a place add some fresh arugula and spinach on top, you can let them soak for just a minute.

Another thing I love to add is fresh squeezed lemon, it gives the soup a very Asian Restaurant feel to it, which I love.

 

Enjoy!

 

Easy recipes

 

Hugs,

Tati


  • Evaleen

    Ooooh, recipe! :D Gonna have to add those ingredients to my shopping list– might skip on the holla-peenies though, this wimp can’t take hot stuff, haha.

    • http://www.lovingfit.com Tatianna

      Hey girlie :),

      The soup didn’t turn out spicy at all, cause my husband ate it and loved it, and he hates spicy. It just gives it flavor.

  • SuSu

    This looks wonderful tatitat! Will try this soon. I also love orange lentils. To peel garlic easily, slice off the end that is connected to the bulb and it peels away very easily. Fresh garlic has many wonderful properties and healing benefits!

    • http://www.lovingfit.com Tatianna

      Thank you Susu :),

      Yes I agree fresh garlic is so much better, the one in the glass is not as tasty. Sometimes I buy the already peeled one, but I do feel guilty for buying it fresh.

  • Nelly

    Mmmm this looks delicious and I will try it. I found that when you sprinkle the onion with little salt it stops making me cry while cutting it :)

  • Nelly

    Tatianna i sent you 3 of my favorite diet and really delicious recipes to your email. Hope you like them :)

  • saretta

    Looks awesome! Can’t wait to try it!

  • Diana

    Looks great! I will try it next week!:) I basically have all the ingredients at home already! :)

  • erlingtonjames

    Looks really nice! Going to try it today as I have a head cold and I need a lovely soup to pick me up!

  • http://www.dheanadavid.wordpress.com/ Dheana

    This looks super tasty Tati. I happen to have all of the ingredients, so I’m definitely going to try it. Thanks! One tip I wanted to share though. I soak (and sometimes sprout) my grains and lentils before using them to remove the phytic acid (and other enzyme inhibitors) and make the nutrients more available and easier to absorb. Have you heard/read much about soaking and sprouting? It’s awesome and all I use are large jars with cheesecloth on top; no special equipment needed. It’s super easy and makes healthy foods that much healthier! :)

  • http://www.lovingfit.com/ Lvette_1

    This was our supper yesterday and it was delicious. Made some changes…used green lentils, 1 green and1 red jalapeno (we like spicy, so I left the seeds on red jalapeno), 1 chicken breast, veg broth, curry powder and harrisa. I sauteed the veg with a TB of coconut oil; and just before serving the soup I stirred in 2TB walnut oil. For dessert, we had cranberries and apples compote with greek yogurt.

    Here is enough leftover for 3 more meals.

  • AlishisPhillips

    I used green lentils and barley, that’s all I had, and I added yellow curry and lime. WOW! Super good! Thanks a lot Tati, keep ‘em coming! :)