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Cumin-Scented Wheat Berry-Lentil Soup

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

Your rating: None Average: 4.1 (100 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 eatingwell.com.



READER'S COMMENT:
"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

05/19/2010

Excellent! I love cumin so much I doubled it and it still wasn't enough. Used spinach instead of chard. Simply delicious!

Comments
05/11/2010
Anonymous

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.

Comments
04/02/2010

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.

Comments
03/28/2010

I used chicken broth instead of vegetable broth to boost the protein level a bit and it was delicious!

Comments
03/14/2010
Anonymous

This is delicious! I also added browned turkey sausage (so my husband would eat it!). It makes so much and freezes perfectly.

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