Food Network: Cumin-Scented Wheat Berry-Lentil Soup

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Cumin-Scented Wheat Berry-Lentil Soup
Recipe courtesy EatingWell.com

Ingredients
1 1/2 cups French green or brown lentils, sorted and
rinsed (see Tip)
4 cups vegetable broth
4 cups cold
3 tablespoons extra-virgin olive oil
3 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

Instructions
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.

French green lentils are firmer than brown lentils and
cook more quickly. They can be found in natural-foods stores and some
supermarkets.