Cumin-Scented Wheat Berry-Lentil Soup

Name: Cumin-Scented Wheat Berry-Lentil Soup
Yield: 9
Ingredients: 1 1/2 cups French green or brown lentils, sorted and rinsed (see Tip); 4 cups vegetable broth; 4 cups cold water; 3 tablespoons extra-virgin olive oil; 3 large large carrots, finely chopped; 1 medium red onion, diced; 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper , plus more to taste; 4 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 1/2 cups Cooked Wheat Berries, (recipe follows); 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped; 3 tablespoons lemon juice

Cumin-Scented Wheat Berry-Lentil Soup was pinched from <a href="http://www.recipe.com/cumin-scented-wheat-berry-lentil-soup/" target="_blank">www.recipe.com.</a>

"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...."

INGREDIENTS

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1 1/2 cups French green or brown lentils, sorted and rinsed (see Tip)

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4 cups vegetable broth

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4 cups cold water

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3 tablespoons extra-virgin olive oil

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3 large large carrots, finely chopped

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1 medium red onion, diced

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3/4 teaspoon salt

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1/4 teaspoon freshly ground pepper , plus more to taste

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4 cloves garlic, minced

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1 1/2 teaspoons ground cumin

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1 1/2 cups Cooked Wheat Berries, (recipe follows)

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1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped

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3 tablespoons lemon juice

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