REAL Food Recipes


I was really looking forward to making this stew, though I didn’t know it would take me nearly 3 hours to make!  It was well worth the time to produce a LARGE pot of yummy stew that would feed me and my husband for the week, and leave enough to share with a friend!  I found my recipe right on the back of the “Nature’s Earthly Choice” brand of red winter wheat berries.  These wheat berries were at Meijer and I just love to look at the ingredients and see only 1 listed: whole wheat.  Now I’ve been hearing a few things lately about the controversy of wheat, but I haven’t had time to look into that, so for now I will eat it and be at peace.  :-)


1  1/2 cup lentils                                   1/4 tsp ground black pepper                               

4 cups vegetable broth                        3 cloves garlic minced

4 cups cold water                                 1  1/2 tsp ground cumin

3 tbsp olive oil                                       1  1/2 cups cooked wheat berries

4 large carrots sliced                           8 cups of coarsely chopped spinach

1 large onion diced                               3 tbsp lime juice

3/4 tsp salt


In a medium saucepan cook 1  1/2 cup wheat berries in 3  3/4 cups of water, following directions on the bag.

In a large stock pot combine lentils, broth, and water and bring to a boil over high heat.  Then reduce heat, cover and simmer gently until lentils are tender but not mushy, about 25 to 30 minutes.  Heat oil in a large skillet over medium heat.  Add carrots, onion, salt and pepper.  Cook, stirring occasionally, until vegetables start to brown, about 10 minutes.  Add garlic & cumin, and cook for additional 30 seconds stirring constantly.  Remove from heat.  When lentils are tender, stir cooked wheat berries and spinach into the pot.  Simmer for about 5 minutes, stir in vegetables and lime juice.  Enjoy!

This produced such a thick stew that we have delighted in eating ours with seeded crackers to scoop the stew.


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