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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Pancetta (pan-CHEH-tuh), an Italian bacon that's cured with salt and other spices, contributes a unique flavor to this soup. Regular bacon can be substituted, although it has a smokier taste. Unprocessed kernels of wheat, or wheat berries, are sold in health food stores with other hot cereals. Ingredients:
1 cup uncooked wheat berries |
7 cups water |
1 cup dried lentils |
3/4 cup chopped pancetta (about 3 ounces) or 3 bacon slices, chopped |
2 teaspoons olive oil |
1 cup chopped onion |
3/4 cup diced carrot |
1/2 cup diced celery |
4 cups coarsely chopped swiss chard (about 6 ounces) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place wheat berries in a large saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; remove from heat. Cover; let stand 1 hour. Drain well; return wheat berries to pan.
2. Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and cook over medium-low heat, partially covered, 45 minutes or until tender. Drain; set aside.
3. Combine 7 cups water and lentils in pan. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes. Add pancetta, and simmer 10 minutes or until lentils are tender. Drain the lentil mixture in a colander over a bowl, reserving cooking liquid.
4. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 8 minutes. Add Swiss chard, and cook 5 minutes, stirring frequently. Add reserved cooking liquid, salt, and pepper; bring to a boil. Stir in wheat berries and lentil mixture; cook 1 minute or until thoroughly heated.
5. Note: Each serving provides 99 micrograms of folate.
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