Wheat Berry and Green Lentil Stew

Do you use cumin in your cooking? It wasn’t a commonly used spice in my kitchen until about 5 years ago. It has a wonderful earthy smell and a slightly peppery pungent flavor. Often associated with Mexican food, this spice has been used in different cultures for thousands of years.

West coast folks are likely familiar with Raley’s grocery chain. For years they have published a monthly recipe book as a means of highlighting their grocery items. I stumbled on this wheat berry and green lentil stew a few years back and was intrigued by the ingredient list and how easy it seemed to make. I’d never cooked wheat berries or green lentils so I decided to give it a shot. Happy to report that this flavorful fall or winter dish is just as easy as it looks!
There are traditional and quicker cooking versions of wheat berries. They are about the same price unless you buy bulk so I opt for the time saver and purchase the quick cooking.

Wheat Berry and Green Lentil Stew

1 TBSP olive oil
1 cup onion chopped
4 C or 32 oz veggie broth
1 cup sweet potato peeled, diced
3/4 cup Wheat Berries
1/2 cup celery coarsely chopped
1/2 cup carrot coarsely chopped
1/4 cup Sprouted Lentils
2 tsp. ground turmeric
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 tsp ground coriander
2 cloves garlic minced

Heat olive oil in a large saucepan over medium-high heat. Add onion and cook for 5 minutes.
Stir in remaining ingredients and bring to a boil; reduce heat and simmer, covered, for 30 minutes.

Nutrition per serving: 439 calories, 7 g protein, 3 g total fat (0 g sat., 0 g trans), 32 g carbohydrate, 5 g fiber, 4 g sugar, 0 mg cholesterol, 383 mg sodium, 4 points

Know someone who loves to cook tasty dishes but doesn’t want to spend forever in the kitchen? They will thank you for sharing this with them.

cj "cathy jo" johnson




CJ Johnson’s Fitness Transformation Blog
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