Best Cumin Scented Wheat Berry Lentil Soup Recipes

Cumin-Scented Wheat Berry-Lentil Soup image

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.

Cumin-Scented Wheat Berry-Lentil Soup image

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 cups French green or brown lentils, sorted and rinsed (see Tip)
4 cups vegetable broth
4 cups cold water
3 tablespoons extra-virgin olive oil
3 large large carrots, finely chopped
1 medium red onion, diced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper , plus more to taste
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 cups Cooked Wheat Berries, (recipe follows)
1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped
3 tablespoons lemon juice

Steps:

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).
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 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.
Tips:
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 month.
Tip: French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some supermarkets.