Lentil and Pancetta Soup

Name: Lentil and Pancetta Soup
Prep time: 1 h
Cook time: 2 h 6 min
Total time: 3 h 6 min
Yield: 9 serving(s)
Ingredients: 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)

Submitted by ratherbeswimmin

"From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol."

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Ready In:: 3hrs 6mins
Ingredients:: 11
Serves:: 9

ingredients

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)

directions

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