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Lentil and Buckwheat Soup
Ingredients
  • 1 cup brown lentils
  • 1 tablespoon olive oil
  • 1 small onion, grated
  • 1 small carrot, grated
  • 2 bay leaves
  • 4 ½ cups low-sodium vegetable broth, divided
  • ¾ cup raw buckwheat groats
  • 1 (9 ounce) package fresh baby spinach
  • 3 tablespoons extra-virgin olive oil
Steps
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