Lentil-and-Pancetta Soup

Ingredients

• 0.3 teaspoon pepper black
• 0.8 cup carrots diced
• 0.5 cup celery diced
• 1 cup lentils dried
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 3 ounces pancetta chopped
• 0.5 teaspoon salt 
• 6 ounces swiss chard coarsely chopped
• 7 cups water 
• 1 cup wheat berries uncooked

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven
• colander

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.
2. Drain well; return wheat berries to pan.
3. 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.
4. Drain; set aside.
5. Combine 7 cups water and lentils in pan. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes.
6. Add pancetta, and simmer 10 minutes or until lentils are tender.
7. Drain the lentil mixture in a colander over a bowl, reserving cooking liquid.
8. Heat oil in a large Dutch oven over medium-high heat.
9. Add onion, carrot, and celery; saut 8 minutes.
10. Add Swiss chard, and cook 5 minutes, stirring frequently.
11. 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.
12. Note: Each serving provides 99 micrograms of folate.