Sunday, 17 April 2011

Buckwheat and Lentil Soup with Vegetables

Buckwheat is a wonderful grain - Easy to cook, versatile and very healthy. Since we have been trying to keep ourselves from eating rice lately this one is a great alternative in addition to bulgur and couscous. I have read many recipes by Heidi where she calls for this grain and the flour of buckwheat - but had never tried it. Last time when we went for grocery shopping I picked a pack up.

Buckwheat gets cooked perfectly in 20 minutes. So if you are looking for a quick and easy meal in one pot, then this is a good choice. With a toddler around, one of the most challenging tasks at home at present is cooking. He does not like me standing next to the hob and enjoys the act of pulling me away all the way to the sitting area - one of the many advantages of an open plan kitchen I think!!!

Here is how to make it:


Buckwheat - 1 cup (dry)
Onion - 1 medium
Garlic - 3 pods
Tomato - 2 (I used 2 tbsps of canned tomato)
Mixed Vegetables - 2 cups - I used frozen mixed veg
Masoor Dal - 1 cup
Olive Oil - 2 tsp
Salt to taste

  • Chop the onions and garlic really fine.
  • Heat some olive oil in a pan.
  • Fry the onion and garlic until they soften. Add some dried oregano if you prefer.
  • Add the tomatoes and cook them for a minute or so.
  • Add about 5 cups water - this should be enough to get the correct consistency but if you feel it is less or more adjust the water accordingly.
  • Add salt.
  • Wash masoor dal and add it to the water.
  • Similarly wash and add the buckwheat and vegetables.
  • Let them simmer for about 20 minutes. Check periodically to make sure there is enough water.
  • When the buckwheat is cooked and softened it is ready. 
  • You can garnish with coriander leaves if you want but I have not added it.
Enjoy the hearty warm soup.