Cumin-Scented Wheat Berry-Lentil Soup

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

Your rating: None Average: 4.1 (111 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


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


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.


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.


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


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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