Cumin Wheat Berry Lentil Soup
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Soup
Ingredients
- 3/4 cups French green or brown lentils, sorted and rinsed (see Tip)
- 2 cups vegetable broth
- 2 cups cold water
- 1 1/2 tablespoons extra-virgin olive oil
- 2 carrots, finely chopped
- 1 small red onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 2 cloves garlic, minced
- 3/4 teaspoons ground cumin
- 3/4 cups Cooked Wheat Berries, (recipe follows)
- 1/2 bunch rainbow or red chard, large stems discarded, leaves roughly chopped
- 1 1/2 tablespoons lemon juice
Directions
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Combine lentils, broth and water in a Dutch oven.
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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).
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Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper.
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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.
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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.