Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced or pureed
- 4 stalks of celery, washed and sliced crosswise 1/2-inch thick
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 generous pinch saffron
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 large or 2 medium Yukon Gold potatoes, peeled and diced
- 1 pound red lentils
- 2 quarts water
- 1 cup cooked wheat berries
- 6 Italian Roma tomatoes, cored and diced
- 1/2 bunch cilantro, washed, leaves sliced thin crosswise
Directions
Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro
- CROUTONS TO FLOAT ON A BOWL OF SOUP
- 1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
- 2 to 3 tablespoons olive oil or softened butter
Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.
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By Barb R
Fallon, Nevada
on January 30, 2013
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Wonderful.
By Lilith77
on November 03, 2012
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Loved this. I used 4 cups of organic chicken broth and 2 cups of water. I think the 8 cups of liquid would have been ok, but I liked the consistency I got with this. I would say play it ear as you cook. The lentils soak up a lot and depending on what type of potatoes you use depends on how much they'll soak up. I imagine the the wheat berries soak up liquid too, but I didn't have any so I didn't use them and didn't use a substitute for them either. Vegetable broth would work too. Didn't try it with just water. I I used canned tomatoes and pureed it with an immersion blender as I had a guest who'd just had dental work and couldn't chew. 'll definitely make this again, and will puree less as I enjoy chunkiness in the soup.
By canadian,eh
stevensville
on September 06, 2012
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Delicious receipe...will make it again,do follow the suggestion from other comments and use chicken broth instead of water.
When lentils and potatoes were done,I kept about 2 cups to the side,and put the rest through a blender as it was very thick and chunky,then put the 2 cups plus the tomatoe and wheat berries in to leave it with some texture but not too much. I used a small can of good quality chopped tomatoes,same end result as messing with the fresh roma's.
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