Lentil and Pancetta Soup

Recipe by ratherbeswimmin
READY IN: 3hrs 6mins




  • Add wheat berries to a large saucepan; cover with water--2 inches above berries.
  • Bring to a boil; remove pan from heat.
  • Cover and let stand 1 hour.
  • Drain well; return wheat berries to pan.
  • Cover again with water--2 inches above berries.
  • Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
  • In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
  • Add in pancetta, simmer 10 minutes or until lentils are tender.
  • Drain lentil mixture over a bowl and reserve cooking liquid.
  • Heat oil in a big Dutch oven over medium-high heat.
  • Add in onion, carrot, and celery; stir/saute for 8 minutes.
  • Add in Swiss chard; stir/saute for 5 minutes.
  • Add in reserved cooking liquid, salt, and pepper; bring to a boil.
  • Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.