Lentils with Wheat Berries and Roasted Tomato Sauce

Although it is not officially autumn, the mornings and evenings have grown so cool that we are already eating far more fall food than summer food.  The garden is still pumping out dozens of fat, red tomatoes, and I am still making big batches of roasted tomato sauce several times a week.  I try to get the pan in the oven right after my run so the tomatoes are done before it’s time to make dinner.  The freezer is about to overflow, and the smell of those roasting tomatoes drives us all wild.  We stand over the pan, breathing in the dark, rich smell of caramelized tomato and garlic, and I have the urge to stop freezing this sauce for winter and start eating it right now.  So I do.

This recipe is so delicious that it is hard to believe how easy it is to make.  The magic ingredient is, of course, roasted tomato sauce.

Me, with the latest batch of roasted tomato sauce. Yum!

Lentils with Wheat Berries and Roasted Tomato Sauce


1 cup brown lentils, rinsed and drained

5-6 cups water, divided

1/2 cup soft white wheat berries* or 1/2 cup hard winter wheat berries**

1 Tbsp. concentrated vegan vegetable stock, like Better Than Bullion Organic

1/2 cup roasted tomato sauce


Place lentils in a medium sauce pan and add enough water to cover two inches above the top of the lentils.   Bring to a boil, then lower heat to simmer.  Stir in the bullion and the roasted tomato sauce.  Cook, uncovered, for about 45 minutes to an hour, adding a little more water as needed, but not so much that the lentils are too wet.  Stir occasionally, and turn the heat up for the last few minutes if there is much water left in the pan.  The goal is to have a very thick pot of soft-cooked lentils.  Set aside until wheat berries are cooked.

While the lentils are cooking, rinse the wheat berries and place them in another medium sauce pan with 2 cups water.  Bring to a boil, cover, lower heat, and simmer for about an hour, until wheat berries are soft and most of the water is absorbed.  Drain.

Combine lentils with wheat berries and serve hot or warm.  Garnish with a little more of the tomato sauce if you wish.  We love this served on a bed of Swiss chard or kale that has been pan-cooked in a little olive oil with lots of garlic and crushed red pepper flakes, but it’s delicious on its own, too.

*soft white wheat berries can be cooked right out of the package.

**hard winter wheat berries should be soaked overnight and drained before proceeding with this recipe.  The taste and texture of either type of wheat berry are interchangeable for this dish.

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One Comment on “Lentils with Wheat Berries and Roasted Tomato Sauce”

  1. lise Says:

    Beautiful pict.

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