Fabulous Fall Vegetable Soup with Lentils & Buckwheat - A Zest for Life

Ingredients

• 2 tablespoons extra virgin olive oil (divided )
• 4 large shiitake mushroom caps (stems cut off; cleaned with a damp paper towel)
• 1 cup butternut squash (peeled, seeded, cut 1/3" dice)
• 3/4 cup carrots (multi colored) (peeled; 1/3 " dice)
• 1 very large swiss chard leaf (cleaned, stems cut 1/3" dice; leaves thinly sliced )
• 1 1/2 cups leeks (cleaned, dried, cut 1/3" dice)
• 1 cup celery (peeled; 1/3" dice )
• 1 tablespoon fresh garlic (peeled, minced )
• 1/4 cup split red lentils (rinsed)
• 1/4 cup buckwheat (rinsed, I use Wolff's Roasted Buckwheat Kernals*)
• 2 tablespoons tomato paste (I use Italian Multi brand )
• 3/4 teaspoons smoked paprika
• 1/4 teaspoon chipotle flakes (or use 1 teaspoon canned chipotle in adobe)
• 1 teaspoon fresh thyme leaves (lightly chopped)
• 1/4 teaspoon freshly cracked black pepper
• 5 1/2 cups homemade chicken broth (preferable (Use vegetable broth if desired))