WHEAT BERRY AND LENTIL STEW
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. :-)
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.