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. Source: EatingWell Magazine, March/April 2007

Cheryl Sternman Rule
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Ingredients

Associated Recipes

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).

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  • 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.

Tips

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 month.

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

Wheat berries can be found in natural-foods markets and online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, bobsredmill.com

Nutrition Facts

335 calories; 8.7 g total fat; 937 mg sodium. 51.8 g carbohydrates; 15 g protein; Full Nutrition

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/07/2018
This was absolutely delicious. Not a big cumin fan but I used it anyway and it fits perfectly doesn't over power. I used Farro instead of wheat berries because I couldn't find it at the store I was at and wasn't prepared to continue looking anywhere else. It worked perfectly. Read More
Rating: 4 stars
04/15/2013
tasty and healthy This is very good and filling. Make sure that the lentils and wheatberries are cooked well. I doubled the cumin and added a tsp.of ground coriander. Pros: easy to prepare good vegetarian meal Cons: needed to up the spices Read More
Rating: 4 stars
11/19/2012
I will never sign on to this web site again..when I printed the recipe I got reams of unwanted information at least 8 pages Readers BEWARE Read More
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Rating: 5 stars
09/23/2012
This soup was delicious. Instead of using the broth though I used some soup I made with my VitaMix as the base (tomatoes bell pepper carrots onions) and water to cook the lentils then followed the recipe to the letter. It was great! Read More
Rating: 2 stars
11/14/2011
Flavorful? I was very excited to try this recipe I love cumin I love wheat berries I love lentils.. But for some reason it didn't come out as flavorful as I would have expected. Added a lot more cumin some cayenne pepper more lemon juice and even some soy sauce in an attempt to crank up the flavor but the soup was still bland. I'll be eating it all week because I made lot but I won't cook it again. Pros: Makes a lot cheap Cons: Lacking in flavor Read More
Rating: 5 stars
10/30/2011
I LOVE this soup. It freezes so well; make a huge batch and yank it out of the freezer for easy after-work meals. I also did not discard the chard stems. Just sautee them a bit and they're good to toss in! Emily Traverse City MI Read More
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Rating: 5 stars
10/30/2011
This was very good. I did not throw out the swiss chard stems; instead I chopped them and sauteed them with the carrots and onions. Also added crushed red pepper. Would definitely make this again! Susan Salem MA Read More
Rating: 5 stars
10/30/2011
Very good and easy to make. Didn't have wheat berries used barley instead and didn't have chard. It was delicious! Tricia Boxford MA Read More
Rating: 5 stars
10/30/2011
LOVED this soup! Hearty but light! Will make again! Gladstone OR Read More
Rating: 5 stars
10/30/2011
This is an excellent recipe. The best and most nutritious lentil soup I have ever made. Anonymous New York NY Read More
Rating: 5 stars
10/30/2011
Wonderful tasting lentil soup. Very easy to make. Anonymous Atlanta GA Read More
Rating: 5 stars
10/30/2011
Great soup and freezes beautifully. Slice some bread toss a salad reheat soup and voila an incredibly quick weeknight supper that really satisfies. Read More
Rating: 5 stars
10/30/2011
Very tasty and hearty...not to mention healthy! The wheat has the consistency of barley. Read More
Rating: 5 stars
10/30/2011
This is delicious! I also added browned turkey sausage (so my husband would eat it!). It makes so much and freezes perfectly. Read More
Rating: 5 stars
10/30/2011
I used chicken broth instead of vegetable broth to boost the protein level a bit and it was delicious! Read More
Rating: 5 stars
10/30/2011
I didn't have enough brown lentils so i used black lentils for half the needed amount. I love wheatberries and I wasn't so sure about this recipe. Make sure you brown the onions took me longer than 15 min but the sugars from the carrot/onion is key to the flavors of the soup. Great soup very filling and tasty. I was thinking of trying to add fresh oregano and/or cilantro to the soup as well. Maybe next time. Pros: Cons: Read More
Rating: 5 stars
10/30/2011
Best of all my kids ate it without complaint. I think one may even have had seconds. I substited the swiss chard for baby spinach. Read More
Rating: 5 stars
10/30/2011
Excellent! I love cumin so much I doubled it and it still wasn't enough. Used spinach instead of chard. Simply delicious! Read More
Rating: 5 stars
10/29/2011
Love this recipe. Hearty and full of flavor. It will be one of my go to recipes. Read More
Rating: 5 stars
10/29/2011
Very yummy and healthy. I really enjoyed this soup. I'm a new fan of wheat berries and wanted to eat more swiss chard. Big fan - just be sure to season this to your taste preference. I added a sprinkle of parmesean cheese when serving and thought that was a perfect complement. Pros: Easy make ahead tips. Cons: A little bland - season to taste. Read More
Rating: 5 stars
10/29/2011
very tasty Very tasty soup! I didn't have chard so I subed for green beans- turned out great. Next time I will add lemon juice incrementally as it drastically changed the flavor for me and was a bit too tart. Read More