Ingredients

• 2/3 cup Lentils
• 2/3 cup Yellow Split Peas
• 2/3 cup Buckwheat Groats toasted in a dry skillet over medium heat for five minutes, until golden brown
• 3-1/2 cups Water
• 3 cups Vegetable Broth
• 1 Onion small-sized, chopped
• 1 Carrot peeled & chopped
• 1 Celery stalk chopped
• 1 Garlic clove, peeled & minced
• 1 tsp Sea Salt
• 1 tsp Paprika (Hungarian)
• 1/2 tsp Black Pepper
• 1/8 tsp Thyme

Instructions

1. Wash lentils, split peas and buckwheat in cold running water and drain. Put them in a 4 quart saucepan. Add all the other ingredients to the saucepan and cook covered over moderately low heat for 1 hour; stirring occasionally, or until lentils, split peas and kasha are soft.