Wheat Berry and Lentil Soup

I love this soup! It’s nutrition and comfort in a bowl.

Wheat berries contain the bran, germ, and endosperm of the wheat kernel, which translates into maximum nutritional payload. There’s lots of fiber and protein packed into these grains, along with a bounty of B Vitamins.
Lentils are packed with fiber, magnesium, and iron. They are good for your heart, help to stabilize blood sugar and provide energy.

Vegetables and greens are also in this soup to make it a complete and nourishing meal.

I like to cook my soups in a crockpot. When doing it this way, you do not need to pre-cook the Wheat Berries or Lentils.

Use organic ingredients as much as possible.

This makes a large pot of soup, so you can freeze it in smaller batches for other meals later.

If you want to cook this on the stove:
Cook the Lentils in the broth and water and cook the Wheat Berries separate.

Drain the cooked Wheat Berries and add everything to the pot with the Lentils including the greens and simmer until the greens are wilted.

Wheat Berry and Lentil Soup
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Wheat Berry and Lentil Soup
Print Recipe
  1. 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 10 minutes. Add garlic and cumin and cook, stirring constantly for about 30 seconds. Remove from heat.
  2. Add all ingredients, except greens, hot sauce and lemon juice to crockpot and cook for about 6 hours. You might have to cook longer to make sure Lentils and Wheat Berries are cooked but not mushy. Stir in greens at about the last hour.
  3. Just before serving add Lemon juice and hot sauce, if using.
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