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:

Ingredients

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

Method:

• 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. 

Warm and hearty lentils and lettuce soup

How many times have you felt so tired but still wanted to relish some comforting, easy-to-make, warm dinner? Well... these days it happens to us a lot... That too on weekends after a day's outing, putting the baby to sleep and then... the last thing I want to do is to stand in the kitchen for an hour to roll out rotis... This soup is perfect for such times. 

I would rather not serve it as a starter because I think this is so filling and satisfying that there would be no chance for the main meals. This is a complete meal in itself. With the warmth of the red lentils, I added half a head of iceberg lettuce, I was quite surprised by the taste it brought out. 

The croutons (they were so big that they covered the whole soup bowl.. the soup rather looks like a crouton soup) were store-bought but still they were baked not fried. A sprinkle of half fat mozzarella (if you like) or parmesan would be an added burst of flavour. These red lentils are so easy to cook and they take only 10 minutes or so to get well cooked.

This is how I made the soup:

Ingredients

Red Lentils - 1 cup (serves 2)

Iceberg Lettuce - half a head

Onions - 1 medium

Garlic - 3 cloves

Vegetable Stock - Optional (you could use water)

Tomato - 1 (if you are using a puree then add just 2 tsp)

Salt and pepper 

Croutons

Mozzarella or Parmesan

Easy-Peasy method

Heat up some olive oil in a deep pan and saute the onions and garlic until they are cooked.

Add the tomatoes and give it a stir for 2 minutes.

Wash and add the lentils.

Add vegetable stock or water and bring it up to a boil.

After 10 minutes check the lentils and add the lettuce leaves and turn off the heat. 

After 2 minutes, with a hand blender or in a mixie, blend everything together. 

Serve in big bowls with croutons and cheese if you like. 

Dont forget the freshly ground black pepper... 

Slurp... Enjoy a healthy dinner/lunch.. :)