Confident Kitchen

This soup was exactly what I’ve been craving lately. Lentils, carrots, cumin, and a few surprises. I’ve been wanting to cook with Chard for months now, but never found a recipe that tempted me. This was the recipe that fulfilled all of those needs. Found in Eating Well.

• 1 1/2 cups French green or brown lentils, sorted and rinsed
• 4 cups vegetable broth
• 4 cups cold water
• 3 tablespoons olive oil
• 3 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
• 1 bunch rainbow chard, large stems discarded, leaves roughly chopped
• 3 tablespoons lemon juice (which I forgot!)

1. 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. 25-30 minutes.
2. 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 heat.
3. 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.

Makes 6 servings.

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