Lentil Soup With Wheat Berries And Kale Recipes
LENTIL SOUP WITH WHEAT BERRIES AND KALE
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.
Provided by Carla Lalli Music
Categories Soup/Stew Carrot Onion Garlic Grains Barley Rice Coriander Lentil Kale Parmesan Bread Vegetarian Dinner Winter Healthy
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
- Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
- Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
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- While the veggies are cooking, remove the stem from the kale leaves and slice up the kale into thin ribbons. Add to the soup pot and stir to combine – cook for 2 minutes until slightly wilted.
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- 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.
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- In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the garlic, carrots and celery and cook for an additional 2-3 minutes.
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- In a separate pot or kettle, boil enough water to cover all of the ingredients. Put all ingredients except kale in a pot and cover with boiling water. Simmer covered for 13 minutes adding water as the lentils swell. You can choose to make a thicker or a more liquid soup.
- 6 minutes before the soup is done, add chopped kale on top. Don’t mix the kale in, but let it steam instead.
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- Saute the onion, garlic, celery and carrot in olive oil over low to medium heat for 10 minutes until soft. Stir occasionally.
- Add all the spices and cook for another minute. Add all the other ingredients except for lemon juice, and stir well.
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11 RECIPES FOR SOUP (AND THE CARBS TO GO WITH THEM ...
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- Seeded Whole Grain Soda Bread. This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.
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- Cheesy Corn Spoon Bread. Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side. Get This Recipe.
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- No-Knead Bread. This world-famous loaf is as easy as bread gets. When cut thick and toasted, slices of the finished loaves are perfect for soup-dunking.
- Our Favorite French Onion Soup. Crusty no-knead bread (see above!) is perfect for a classic French onion soup. But a slice of rich challah (see below!) is a close second.
- Challah Bread. If you're going to take the time to bake bread, may as well make as many loaves as possible, right? This recipe makes three loaves: one to go with your pot of soup tonight, one for breakfast and sandwiches tomorrow, and a final loaf to stash in the freezer.
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- Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.
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- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat on the stove.
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