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Cumin-Scented Wheat Berry-Lentil Soup

  • 45minutes
  • 250calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups French green or brown lentils, sorted and rinsed (see Tip)

  2. 4 cups vegetable broth

  3. 4 cups cold water

  4. 3 tablespoons extra-virgin olive oil

  5. 3 large large carrots, finely chopped

  6. 1 medium red onion, diced

  7. 3/4 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper, plus more to taste

  9. 4 cloves garlic, minced

  10. 1 1/2 teaspoons ground cumin

  11. 1 1/2 cups Cooked Wheat Berries, (recipe follows)

  12. 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped

  13. 3 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. 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 than green).

  2. 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.

  3. 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.

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