Cumin-Scented Wheat Berry-Lentil Soup Recipe

Name: Cumin-Scented Wheat Berry-Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; SOUP; 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

Servings: persons

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
SOUP
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

1
PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -
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
Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
4
PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -
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
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
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
Serve with warm crusty bread.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Cumin-Scented Wheat Berry-Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cumin-Scented Wheat Berry-Lentil Soup

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