Categories: January2011, healthy, lentils, soups
Ingredients
- 1 1/2 cup(s) French green or brown lentils, sorted and rinsed (see Tips & Techniques)
- 4 cup(s) vegetable broth, such as our Roasted Vegetable Stock
- 4 cup(s) cold water
- 3 tablespoon(s) extra-virgin olive oil
- 3 large carrots, finely chopped
- 1 medium red onion, diced
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper, plus more to taste
- 4 clove(s) garlic, minced
- 1 1/2 teaspoon(s) ground cumin
- 1 1/2 cup(s) Cooked Wheat Berries
- 1 bunch(es) rainbow or red chard, large stems discarded, leaves roughly chopped
- 3 tablespoon(s) lemon juice
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).
-
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.