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“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.”
3hrs 6mins

Ingredients Nutrition


  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.

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