Buckwheat, barley and lentil soup

A mix of healthy and flavourful ingredients to make soup for a nice dinner at home during the winter.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the barley and the lentils in boiling salty water for about 15 minutes. Check the package to see wheter one of these two ingredients have a longer cookint time. Adjust accordingly. When ready, leave them into a strainer while prepearing the other ingredients.

Step 2

Chop onion, carrots ans celery in small pieces.

Step 3

Warm up a couple of spoon of oil into a pot and when is hot, add onions, carrots and celery.

Step 4

When the onions, carrots and celery become translucent, add the barley and the lentils and stir for a minure.

Step 5

Add now, the buckwheat, the tomato sauce and decrease the heat. Stir for anothe minute.

Step 6

Cut the bacon in small pieces and ease it down in a pan and cook it until is crispy. When is ready keep aside.

Step 7

Add some vegetable stock, as much as it is. necessary to just cover the ingredients. Add salt, pepper, ginger and turmeric powder too. Stir and then let the soup on the stove for about five minutes and then add half of the bacon. Add some vegetable stock in case the soup gets too dry.

Step 8

Cook the soup for 5 more minutes. This time might be different defending on the buckwheat. Check the package and adjust the cooking time if necessary. Serve with the second half of the bacon left.