Lentil-And-Pancetta Soup

• 1 cup uncooked wheat berries
• 7 cups water
• 1 cup dried lentils
• 3/4 cup chopped pancetta (about 3 ounces) or 3 bacon slices, chopped
• 2 teaspoons olive oil
• 1 cup chopped onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 4 cups coarsely chopped Swiss chard (about 6 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. 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.
2. 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.
3. Combine 7 cups 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.
4. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; saute 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.
5. Note: Each serving provides 99 micrograms of folate.

uncooked wheat berries, water, dried lentils, pancetta, olive oil, onion, carrot, celery, swiss chard, salt, black pepper

Taken from www.myrecipes.com/recipe/lentil-and-pancetta-soup (may not work)