Best Wheatberry And Lentil Soup Recipes

CUMIN-SCENTED WHEAT BERRY-LENTIL SOUP

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.

LENTIL SOUP WITH WHEAT BERRIES AND KALE

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.

CHICKPEA, CANNELLINI BEAN, AND WHEATBERRY SOUP

Steps:

• Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
• Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
• Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
• Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.

WINTER WHEAT SOUP

Steps:

• In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
• Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
• Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.