1 C. uncooked wheat berries
7 C. water
1 C. dried lentils
3/4 C. chopped pancetta (about 3 oz.) or 3 bacon slices, chopped
2 tsp. olive oil
1 C. chopped onion
3/4 C. diced carrot
1/2 C. diced celery
4 C. coarsely chopped Swiss chard (about 6 oz.)
1/2 tsp. salt
1/4 tsp. black pepper

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. Drain well; return wheat berries to pan. 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. Drain; set aside. Combine 7 C. water and lentils in pan. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes. Add pancetta, and simmer 10 minutes or until lentils are tender. Drain the lentil mixture in a colander over a bowl, reserving cooking liquid. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 8 minutes. Add Swiss chard, and cook 5 minutes, stirring frequently. 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.

Yield: 9 servings
Serving size: 1 C.

Calories: 216
Fat: 7g
Fiber: 4.2g