This month we’re featuring spelt in the Twelve Months of Grain.
I made Spelt Lentil Soup.
Here is the link for the recipe: https://greatbritishspeltrecipes.com/recipe/spelt-lentil-soup/
Spelt is an ancient hulled species of wheat that’s high in nutrition with a slightly sweet nutty flavor. Spelt is rich in dietary fiber, iron, protein, B vitamins, magnesium, and phosphorus. It contains highly water-soluble gluten which is not safe for people with Celiac disease to consume. However, highly water-soluble gluten may be easier for people with mild modern wheat sensitivities to digest.
Spelt is often ground into flour and used as a substitute for regular all-purpose flour. Whole spelt berries (also called farro grande) can be boiled and used in pilafs, risottos, soups, and salads.
I followed the recipe but added zucchini and spinach. I sauteed the zucchini with the carrots, onion, celery, and garlic. I added raw spinach minutes before serving. If you like a creamier soup, the recipe suggests pureeing one or two cups of the soup into a blender and adding it back into the soup pot before serving.
This is a simple recipe. You can add or subtract vegetables according to your family’s preferences. Peas, green beans, chickpeas, kale, or kidney beans would be a nice addition. You can even add roasted chicken.
Serve with bread, or crackers as the main dish or as part of a healthy meal.
The soup is delicious. You have a great deal of flexibility with the vegetables, herbs, and spices you can use as well as garnishes.
I served my soup topped with Parmesan cheese and parsley.
Links to Recipes Featured in The Twelve Months of Grain:
January – White Rice – Stuffed peppers (my own recipe – check our January 2026 issue)
February – Teff – Spicy Chocolate Pudding – www.teffoo.com
March – Oats - https://www.bigoven.com/recipe/oatmeal-apple-carrot-cake-no-flour/3117668
April - Quinoa - Spinach Mushroom Quinoa Skillet Recipe – Healthy Meatless Dinner | Eatwell101
May - Amaranth https://food52.com/recipes/44888-amaranth-breakfast-porridge
June – Farro https://www.themediterraneandish.com/farro-salad-recipe/
Lemony Greek Salad Dressing: https://www.themediterraneandish.com/ladolemono-greek-salad-dressing/
July – Barley https://www.foodandwine.com/recipes/mushroom-barley-soup
August – Black Rice https://flavorthemoments.com/asian-black-rice-salad-with-ginger-orange-dressing/
September – Freekeh https://thisishowicook.com/freekeh-green-wheat-of-middle-east/
October – Spelt https://greatbritishspeltrecipes.com/recipe/spelt-lentil-soup/