Winter Three-Grain Soup

Submitted by blucoat

"This is an very easy, healthy, and satisfying soup from Patricia Wells, printed in the magazIne, "Food & Wine"."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 8

ingredients

• 3 medium leeks, white parts only, halved lengthwise and chopped
• 2 medium carrots, cut into 1/2-inch pieces
• 2 tablespoons extra virgin olive oil
• 2 bay leaves
• 1⁄2 teaspoon thyme
• fine sea salt
• 1 (14 ounce) can peeled whole tomatoes, crushed, juices reserved
• 6 cups cold water
• 1 head garlic, separated into peeled cloves
• 1⁄3 cup brown rice
• 1⁄3 cup dark green puy lentils
• 1⁄3 cup wheat berries
• fresh ground pepper

directions

1. In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times.
2. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour.
3. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.