CUMIN-SCENTED WHEAT BERRY-LENTIL SOUP
From Eating Well March/April 2007 -- Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully - you can keep individual portions in the freezer for healthy weekday lunches. NOTE: Wheat berries are whole kernels of wheat with just the outer husk removed. When cooked they have a chewy bite and nutty flavor. Preparation of the wheat berries in advance is necessary - get the wheat berries cooking for about 30 minutes, then start the soup. Timing is everything!
Provided by kitty.rock
Categories < 4 Hours
Time 1h10m
Yield 6 1 2/3-cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -
- Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
- Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
- PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -
- 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).
- 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 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.
- Serve with warm crusty bread.
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Jason Keller
[email protected]I wouldn't recommend this recipe. It's not worth the time or effort.
Tyler Owens
[email protected]This soup was a disappointment. It was too watery and the lentils were undercooked.
David Achando
[email protected]I found this soup to be a bit bland. I added some extra spices to give it more flavor.
debra spencer
[email protected]This soup is a little spicy for my taste, but I still enjoyed it. I'll probably use less cumin next time.
Zan Zan jani
[email protected]I made this soup in my slow cooker and it turned out perfect. It's so easy to just throw everything in and let it cook all day.
Rotna Akter Khushi
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
Abbas Chohan
[email protected]I wasn't sure about the cumin at first, but it really works in this soup. It gives it a nice earthy flavor.
Elias Rosas
[email protected]This soup is delicious and healthy too. I love that it's packed with lentils and wheat berries.
MissJen Vlogs
[email protected]I've made this soup several times and it's always a winner. It's easy to make and the leftovers are even better the next day.
Lethu Sibiya
[email protected]This is a great soup for a cold day. It's hearty and filling, and the cumin gives it a nice warm flavor.
Nevaeh Wells
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Masoom King
[email protected]This soup is amazing! The flavors are so rich and complex, and the lentils and wheat berries give it a great texture. I'll definitely be making this again.