Cumin Scented Wheat Berry Lentil Soup Recipes

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LENTIL SOUP WITH WHEAT BERRIES AND KALE



Lentil Soup with Wheat Berries and Kale image

This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.

Provided by Carla Lalli Music

Categories     Soup/Stew     Carrot     Onion     Garlic     Grains     Barley     Rice     Coriander     Lentil     Kale     Parmesan     Bread     Vegetarian     Dinner     Winter     Healthy

Yield 6 servings

Number Of Ingredients 13

2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
5 garlic cloves, peeled
1/2 cup extra-virgin olive oil
2 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)
1 tsp. coriander seeds, coarsely crushed
1 tsp. ground turmeric
2 dried bay leaves
3/4 cup French green lentils, rinsed
2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces
Finely grated Parmesan and toasted crusty bread (for serving)

Steps:

  • Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
  • Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
  • Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.

CUMIN-SCENTED WHEAT BERRY-LENTIL SOUP



Cumin-Scented Wheat Berry-Lentil Soup image

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

1 cup hard red winter-wheat berries
3 1/2 cups cold water
1/2 teaspoon salt
1 1/2 cups french green lentils (Puy) or 1 1/2 cups brown lentils, sorted and rinsed
4 cups vegetable broth
4 cups cold water
3 tablespoons extra virgin olive oil
3 large carrots, finely chopped
1 medium onion, diced
3/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper, plus more to taste
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 cups cooked wheat berries (instructions below-prepare in advance)
1 bunch red swiss chard or 1 bunch rainbow swiss chard, large stems discarded, leaves roughly chopped
3 tablespoons fresh lemon juice

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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