Lentil And Pancetta Soup

Total Time: 3 hrs 6 mins Preparation Time: 1 hr Cook Time: 2 hrs 6 mins

Ingredients

• Servings: 9
• 1 cup uncooked wheat berries
• 7 cups water
• 1 cup dried lentils
• 3/4 cup chopped pancetta (about 3 ounces)
• 2 teaspoons olive oil
• 1 cup chopped onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 4 cups coarsely chopped swiss chard
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Recipe

• 1 add wheat berries to a large saucepan; cover with water--2 inches above berries.
• 2 bring to a boil; remove pan from heat.
• 3 cover and let stand 1 hour.
• 4 drain well; return wheat berries to pan.
• 5 cover again with water--2 inches above berries.
• 6 bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
• 7 in a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
• 8 add in pancetta, simmer 10 minutes or until lentils are tender.
• 9 drain lentil mixture over a bowl and reserve cooking liquid.
• 10 heat oil in a big dutch oven over medium-high heat.
• 11 add in onion, carrot, and celery; stir/saute for 8 minutes.
• 12 add in swiss chard; stir/saute for 5 minutes.
• 13 add in reserved cooking liquid, salt, and pepper; bring to a boil.
• 14 stir in wheat berries and lentil mixture; cook 1 minute or until well heated.