Lentil And Pancetta Soup - cooking recipe

Ingredients

1 cup uncooked wheat berries
7 cups water
1 cup dried lentils
3/4 cup chopped pancetta (about 3 ounces)
2 teaspoons olive oil
1 cup chopped onion
3/4 cup diced carrot
1/2 cup diced celery
4 cups coarsely chopped swiss chard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Preparation

Add wheat berries to a large saucepan; cover with water--2 inches above berries.
Bring to a boil; remove pan from heat.
Cover and let stand 1 hour.
Drain well; return wheat berries to pan.
Cover again with water--2 inches above berries.
Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
Add in pancetta, simmer 10 minutes or until lentils are tender.
Drain lentil mixture over a bowl and reserve cooking liquid.
Heat oil in a big Dutch oven over medium-high heat.
Add in onion, carrot, and celery; stir/saute for 8 minutes.
Add in Swiss chard; stir/saute for 5 minutes.
Add in reserved cooking liquid, salt, and pepper; bring to a boil.
Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.