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Buckwheat and Lentil Soup

Buckwheat and Lentil Soup
4 servings

120 g of lentils

120 g of packaged Makfa buckwheat

1 onion

1 carrot

2 tbsp of vegetable oil

2 bay leaves

1/2 tsp of dried coriander

8 small plum tomatoes

4 sprigs of cilantro


freshly ground black pepper

45 minutes


Additional properties For kids


1. Cook the lentils in 850 ml of water for 10 minutes. Add the buckwheat and cook for 10 more minutes.

2. Peel the carrots and onion, chop the onion and cube the carrots.

3. Heat the vegetable oil in a sauce pan and fry the vegetables for 4-5 minutes. Add to the soup with the bay leaf and the coriander and cook for 15 minutes. Add halved tomatoes, salt and pepper 5 minutes before the end of cooking.

4. Decorate with leaves of cilantro and serve.

Cuisine Middle East cuisine
Dish type Soups and Salads