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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 (113 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

10/20/2009

Very tasty and hearty...not to mention healthy! The wheat has the consistency of barley.

Comments
10/17/2009

Great soup, and freezes beautifully. Slice some bread, toss a salad, reheat soup and voila, an incredibly quick weeknight supper that really satisfies.

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

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