Saturday, May 23, 2009
1 cup cooked wheatberries
1 1/2 cup cooked lentils
4 cups chicken stock
1 teaspoon ground cumin
salt and pepper
2 cups each chopped cauliflower and broccoli
Cook wheatberries and lentils according to package directions, drain and set aside.
Bring some stock to a boil then add cumin, salt and pepper. Add the chopped cauliflower and broccoli and simmer until they're soft.
Take 1/2 cup of the lentils and add to the pot. Now, puree the whole thing with a hand or regular blender in batches. Return to the pot and add the rest of the lentils and wheatberries. Bring it back up to a simmer for another minute. Serve hot.
It's a hearty creamy soup without the cream.
- broccoliflower soup with wheat berries and lentils -