Wheat Berry and Lentil Soup – Celebrating Bounty

July 20, 2010 in Soups/Stews, Wheat Berry Recipes by Joyce Bunderson

If you’re used to having meat in your lentil soup and you’re trying to have a meatless day each week, you may want to consider trying wheat berries – seriously you won’t miss the meat. The wheat berries give the soup and nice texture. This soup celebrates the bounty of nature.



Ingredients

Ingredients

1 cup wheat berries
2 tablespoons extra virgin olive oil
1 cup chopped onion
1 bunch chopped beet tops, both red and green portions
1 cup sliced mushrooms
1 cup chopped green pepper
2 cups peeled, chopped carrots
1 cup chopped celery
2 teaspoons minced garlic
1 cup chopped red pepper
¼ teaspoon black pepper
1 teaspoon thyme leaves
½ teaspoon cumin
14 ½ ounces canned diced tomatoes with juice
1 pound lentils
12 cups low sodium chicken broth
Salt, if desired
Sprinkle with Parmesan cheese, if desired.

 

Sauté wheat berries in oil to give a nutty flavor, about 4 or 5 minutes. Add the onion, chopped beet tops, mushrooms, pepper, carrots, and celery, keep sautéing until onions are somewhat clear, about 6 minutes. Add the garlic, red pepper, black pepper, thyme leaves, cumin and sauté for a minute or two. Add the tomatoes, lentils, and broth, stir all ingredients and bring to a boil over a high heat. Reduce heat, cover and simmer until the lentils and wheat berries are tender, about an hour.

Serve and sprinkle with Parmesan

 

Gather your ingredients.

Gather your ingredients.

Add onions, peppers and mushrooms to toasted wheat berries.

Add onions, peppers and mushrooms to toasted wheat berries.

Add the other vegetables.

Add the other vegetables.

Saute the vegetables in olive oil.

Saute the vegetables in olive oil.

Add the lentils.

Add the lentils.

Simmer for about an hour.

Simmer for about an hour.

Serve your delicious bountiful meal.

Serve your delicious bountiful meal.