Soup season is not over, despite what we thought last week when we had that 50 degree day. There are still plenty of chilly days ahead and this soup is the perfect thing to warm you up.
You can make it ahead of time. You can reheat it. And you can totally change it around to fit your taste.
You can get a filling and fiberous meal from one little (or big) pot. Trust me.
Lentil + Wheat Berry Soup with Cumin + Greens
- 1 1/2 cups brown lentils, sorted
- 4 cups vegetable broth or chicken broth
- 4 cups cold water
- 1 tablespoons extra-virgin olive oil
- 3 large large carrots, chopped
- 1 medium onion, diced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 cups Cooked Wheat Berries, (follow package direction – or purchase in local bulk bins)
- 1 bunch kale, large stems discarded, leaves roughly chopped
- 2 tablespoons lemon juice
- Combine lentils, broth and water in a large pot.
- Bring to a boil over high heat, reduce heat, cover, and simmer until the lentils are tender, not mushy, 15 to 20 minutes.
- While lentils cook, 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 until combined then remove from the heat.
- When the lentils are tender, stir cooked wheat berries and kale into the pot.
- Cover and simmer until the kale has wilted, about 5 minutes.
- Stir in the carrot mixture and lemon juice.
- Serve with a grainy crusty bread.