Nov 17, 2012 by Tatianna
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:
And I’ve been using this Walnut Oil lately, Love it!
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 )
- 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 )
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!
Hugs,
Tati
