Anatolian Red Lentil Stew with Wheat Berries and Chickpeas (very slightly adapted)

Anatolian Red Lentil Stew with Wheat Berries and Chickpeas (very slightly adapted from Madhur Jaffrey's World Vegetarian)

 1/4 cup wheat berries

1 cup cooked chickpeas (Make your own! But, you can use canned...If you use canned, don't use that bean water in the soup.)

3 T olive oil

1 medium onion, diced

2 small eggplants, peeled and diced

2.5 T tomato paste

1/2 t Aleppo pepper

1/2 t smoked paprika

1 cup red lentils

4 cups vegetable broth

2 T dried mint

unbleached sea salt

juice from one lemon

Chopped parsley to garnish

Cook the wheat berries in 2 cups of water. Cook them in a covered pot until they have absorbed all the water. 

Heat the olive oil in a large soup pot. Add the onions and fry for 4 minutes. Add the eggplant and fry for 2 minutes. Add the Aleppo pepper, tomato paste, and paprika and cook for 30 seconds. Turn the heat down to medium low and add the red lentils, cook for 30 seconds and then add the vegetable broth. Simmer in the covered pot for 40 minutes. Once the red lentils have broken down, purée the soup with an immersion blender and then add the chickpeas, 1 cup of the chickpea cooking water or 1 cup of water if you're using canned beans, wheat berries, and mint. Simmer uncovered for 15 more minutes. Serve garnished with chopped parsley.