Wheat Berry and Lentil Soup

     It's soup season!

Wheat Berry and Lentil Soup

Ingredients
1 1/2 cup brown lentils
4 cups vegetable broth
4 cups cold water
2 tbsp extra virgin olive oil
1 medium red onion, diced
3 large carrots, chopped
3/4 tsp salt
1/4 tsp pepper
3 cloves of garlic, minced
1 1/2 tsp cumin
1 1/2 cups wheat berries, cooked
1 bunch chard, roughly chopped
3 tbsp lemon juice

Method
1. Cook wheat berries according to package directions.
2. Combine lentils, broth, and water in a large pot.  Bring to a boil over medium high heat and then reduce heat to a simmer.  Cover the pot and cook 25-30 minutes, or until the lentils are tender.
3. While the lentils are cooking, heat a large skillet over medium heat.  Heat the oil and then add the onion, carrots, salt, and pepper.  Cook until the vegetables are brown, about 1 minutes.  Add the garlic and cumin and stir constantly for 30 seconds before removing from the heat.
4. When the lentils are tender, stir in the cooked wheat berries and chard.  Cover and simmer until the chard in completely wilted, about 5 minutes.
5. Stir in the carrot mixture and lemon juice.

The Taste Test
     A hearty fall soup, easy to make with plenty to share!