Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully - you can keep individual portions in the freezer for healthy weekday lunches. For homemade vegetable broth, see Roasted Vegetable Stock at eatingwell.com.

Recipe courtesy of EatingWell.com

Save Recipe Print

Total:: 45 min
Prep:: 45 min

Yield:: 6 servings, 1 2/3 cups each

Level:: Easy

Nutrition Info

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

Directions

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.

My Private Notes

Name: Cumin-Scented Wheat Berry-Lentil Soup
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings, 1 2/3 cups each
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

Add a Note

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Now Playing

Buffalo Chicken Enchiladas 00:45

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Get the Recipe

Now Playing

Patriotic Piñata Cookies 01:00

These fun sugar cookies have a patriotic surprise inside!

Get the Recipe

Now Playing

Grilled Brie with Prosciutto 00:40

Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

1 - 3 of 6 videos

IDEAS YOU'LL LOVE

White Bean, Wheat Berry, and Escarole Soup

Recipe courtesy of Gourmet Magazine

Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer

Recipe courtesy of Robert Irvine

Cumin-Scented Wheat Berry-Lentil Soup

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53