Zuppa Di Grano e Lenticchie

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Zuppa Di Grano e Lenticchie

• 1 Cup Wheat berries
• 1 Cup Lentils
• 6 Cups water
• 3 Oz Italian sausage, diced
• 2 Tbs extra-virgin olive oil
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 medium carrots, sliced thickly
• 5 Oz Swiss chard or Kale leaves, stems removed, rinsed and coarsly chopped
• Sea salt and freshly ground pepper to taste
• Optional seasonings- 1/8 Tsp each of smoked sweet and bittersweet paprika, 1/2 Tsp oregano
• Dollop of sour cream

1. In a small heavy bottomed pot cover the wheat berries with plenty of water and bring to a boil over medium-high heat. Once boiling, remove from heat, cover and let sit for 1 hour. Drain and reserve the cooking water.
2. Using a cast-iron pot or flame proof clay pot, add lentils and cover with 6 cups of water and bring to a boil over medium-high heat. Once boiling, reduce heat so that the lentils are just above a simmer until they just start to turn tender, about 15-20 minutes.
3. While lentils are simmering, heat the oil in a heavy skillet over medium heat. Add the sausage and onion and sautee for 5-7 minutes, until the onion just turns golden. Lower the heat, add the celery and carrots and cook until the carrots are just tender, about 10 minutes. Add the Swiss chard or Kale, stir in and cook until dark green and just wilted, about 3-5 minutes.
4. Add wheat berries and sausage and vegetable mixture and stir well. Season with salt, pepper and optional seasonings if using. Add enough wheat berry cooking water to cover slightly and bring back to a boil, immediately reduce heat to a bare simmer and heat soup through, about 3-5 minutes.
5. Add small dollop of sour cream if desired

Makes 6 servings

Recipe Tip! The smoked sweet and bittersweet paprika will add an intriguing depth of flavor to the soup, with the oregano backing them up.