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Lentil, potatoes and black cabbage soup with buckwheat

  • Preparation: 10 minutes
  • Cooking: 30 minutes
  • Ready in: 40 mins



150 g buckwheat

150 g lentils

250 g black cabbage

2 potatoes

2 carrots

1 golden onion

2 tablespoons of tomato paste

1,5 l vegetal broth

extra virgin olive oil



coriander in grains


  1. Finely slice the onion and cut the carrots into rounds. Peel the potatoes and reduce into cubes, then clean the black cabbage, depriving it of fibrous ribs and dividing it into strips.
  2. Heat 3 tablespoons of oil in a pressure cooker and sauté onion and carrots over a gentle heat. Mix a tablespoon of coriander grains crushed in a mortar and let everything flavor. Then add the lentils and tomato paste and continue cooking for a few minutes. It's time to add potatoes, black cabbage, buckwheat, pepper and a pinch of salt. Cover with the stock and close hermetically with the lid. When it starts to whistle, calculate about 20 minutes of cooking. Switch off and let stand for 5 minutes before venting the steam from the valve. Only at this point can you open the pot
  3. Serve the hot soup with the addition of a little oil, a sprinkling of pepper and crushed coriander.


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