- 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
- One 14-ounce can peeled whole tomatoes, crushed, juices reserved
- 6 cups cold water
- 1 head of garlic, separated into peeled cloves
- 1/3 cup brown rice
- 1/3 cup dark green Puy lentils
- 1/3 cup wheat berries
- Freshly ground pepper
How to make this recipe
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. 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. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.
The soup can be refrigerated for 2 days. Reheat gently and add a little water if necessary.
1 Cup Serving Calories 147 kcal, Total Fat 4.0 gm, Saturated Fat 0.6 gm, Protein 5 gm, Carbohydrates 24 gm.
Although wine is not essential with soup, Patricia Wells almost always opens a bottle anyway. Often it's a red Rhône, like a Côtes-du-Rhône full-bodied Syrah.