Rich, hearty, soup with lentils, hulled wheat, and spinach or chard.
In a 6 qt or larger pot, add the onion, lentils, hulled wheat, water, and butter. Turn heat to medium, stir, and cover.
Stir every 5 minutes for about 40 minutes, then add spinach.
Continue stirring every 3-5 minutes until the wheat is tender, about another 20 minutes. If the soup is too thick (see photo for approximate texture), add more water, about 1/2 cup at a time.
Season to taste with salt and pepper. Serve in bowls, garnished with Aleppo pepper.
This soup freezes well. To freeze, cool the finished soup in the refrigerator. Place in quart sized freezer bags, and lie flat in the freezer.
Caloric information substituted spelt for hulled wheat, because hulled wheat information wasn't available.