CARROT SOUP WITH LENTILS (250G) AND BUCKWHEAT (100G FINISHED)

Preheat a frying pan pre-oiled (grease with a lightly cotton pad or a pastry brush). Fry finely chopped onions and garlic;

Peel the carrots and cut them into large pieces;

Pour lentils and carrots with cold water (300 ml of water, taking into account boiling) and put on fire. Bring to a boil and cook until lentils are ready - stirring occasionally for
20 - 30 Minutes. The larger the fire, the more often we stir;

About 5 Minutes before cooking, salt the lentils with carrots and add the fried onions and garlic to them;

Turn off the soup, beat it with a blender until smooth and heat it for another couple of minutes;

Add finely chopped greens;

Cook the buckwheat until ready, season butter.