1 1/2 cups green or 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 red onion, diced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 cups cooked wheat berries
1 bunch rainbow or red chard leaves, roughly chopped
3 tablespoons lemon juice
Instructions
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, 25-30 minutes (brown take a little longer 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 the 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.
Serving
Suggestions
Celery and vinegar are good to add. Also canned crushed tomatoes.
Originally Submitted
5/17/2008
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