Lentil-And-Pancetta Soup

1. 1

   Place wheat berries in a large saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; remove from heat. Cover; let stand 1 hour. Drain well; return wheat berries to pan.

2. 2

   Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and cook over medium-low heat, partially covered, 45 minutes or until tender. Drain; set aside.

3. 3

   Combine 7 cups water and lentils in pan. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes. Add pancetta, and simmer 10 minutes or until lentils are tender. Drain the lentil mixture in a colander over a bowl, reserving cooking liquid.

4. 4

   Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; saute 8 minutes. Add Swiss chard, and cook 5 minutes, stirring frequently. Add reserved cooking liquid, salt, and pepper; bring to a boil. Stir in wheat berries and lentil mixture; cook 1 minute or until thoroughly heated.

5. 5

   Note: Each serving provides 99 micrograms of folate.

* Per serving · 4 servings · Values may vary.

No additional tips available.