Cumin-Scented Wheat Berry-Lentil Soup
- Ready In:
- 1hr 10mins
6 1 2/3-cups
TO PREPARE THE WHEAT BERRIES (makes 2 1/4 cups)
- 1 cup hard red winter-wheat berries
- 3 1⁄2 cups cold water
- 1⁄2 teaspoon salt
- 1 1⁄2 cups french green lentils (Puy) or 1 1/2 cups brown lentils, sorted and rinsed
- 4 cups vegetable broth
- 4 cups cold water
- 3 tablespoons extra virgin olive oil
- 3 large carrots, finely chopped
- 1 medium onion, diced
- 3⁄4 teaspoon sea salt
- 1⁄4 teaspoon fresh ground pepper, plus more to taste
- 4 garlic cloves, minced
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 cups cooked wheat berries (instructions below-prepare in advance)
- 1 bunch red swiss chard or 1 bunch rainbow swiss chard, large stems discarded, leaves roughly chopped
- 3 tablespoons fresh lemon juice
- PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -
- Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
- Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
- PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -
- Combine lentils, broth and water in a dutch oven. Bring to a boil over high heat, reduce heat, cover and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer to cook than green).
- Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
- When lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.
- Serve with warm crusty bread.
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