LENTIL AND PANCETTA SOUP
From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 3h6m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Add wheat berries to a large saucepan; cover with water--2 inches above berries.
- Bring to a boil; remove pan from heat.
- Cover and let stand 1 hour.
- Drain well; return wheat berries to pan.
- Cover again with water--2 inches above berries.
- Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
- In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
- Add in pancetta, simmer 10 minutes or until lentils are tender.
- Drain lentil mixture over a bowl and reserve cooking liquid.
- Heat oil in a big Dutch oven over medium-high heat.
- Add in onion, carrot, and celery; stir/saute for 8 minutes.
- Add in Swiss chard; stir/saute for 5 minutes.
- Add in reserved cooking liquid, salt, and pepper; bring to a boil.
- Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.
Nutrition Facts : Calories 99.3, Fat 1.3, SaturatedFat 0.2, Sodium 179.6, Carbohydrate 16.3, Fiber 7.4, Sugar 1.9, Protein 6.1
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