Cumin-Scented Wheat Berry-Lentil Soup

1. 1

   PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -

2. 2

   Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.

3. 3

   Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

4. 4

   PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -

5. 5

   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).

6. 6

   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.

7. 7

   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.

8. 8

   Serve with warm crusty bread.

* Per serving · 4 servings · Values may vary.