Cumin-Scented Wheat Berry-Lentil Soup

March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.1 (107 votes)

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

"Love this recipe. Hearty and full of flavor. It will be one of my go to recipes. "
Cumin-Scented Wheat Berry-Lentil Soup

24 Reviews for Cumin-Scented Wheat Berry-Lentil Soup


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!


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.

Makes a lot, cheap
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.

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.

Easy make ahead tips.

Love this recipe. Hearty and full of flavor. It will be one of my go to recipes.


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