Categories: Cooking Light, Lentils, Main Dish, Soup

Ingredients

• 1 cup uncooked wheat berries
• 7 cups water
• 1 cup dried lentils
• 3/4 cup chopped pancetta (about 3 ounces)
• 2 teaspoons olive oil
• 1 cup chopped onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 4 cups coarsely chopped swiss chard
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Directions

1. Add wheat berries to a large saucepan; cover with water—2 inches above berries.
2. Bring to a boil; remove pan from heat.
3. Cover and let stand 1 hour.
4. Drain well; return wheat berries to pan.
5. Cover again with water—2 inches above berries.
6. Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
7. In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
8. Add in pancetta, simmer 10 minutes or until lentils are tender.
9. Drain lentil mixture over a bowl and reserve cooking liquid.
10. Heat oil in a big Dutch oven over medium-high heat.
11. Add in onion, carrot, and celery; stir/saute for 8 minutes.
12. Add in Swiss chard; stir/saute for 5 minutes.
13. Add in reserved cooking liquid, salt, and pepper; bring to a boil.
14. Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.

Email to a friend | Print this recipe | Back