• Make-Ahead

Ingredients

1. 3 medium leeks, white parts only, halved lengthwise and chopped
2. 2 medium carrots, cut into 1/2-inch pieces
3. 2 tablespoons extra-virgin olive oil
4. 2 bay leaves
5. 1/2 teaspoon thyme
6. Fine sea salt
7. One 14-ounce can peeled whole tomatoes, crushed, juices reserved
8. 6 cups cold water
9. 1 head of garlic, separated into peeled cloves
10. 1/3 cup brown rice
11. 1/3 cup dark green Puy lentils
12. 1/3 cup wheat berries
13. Freshly 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. 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.

Make Ahead

The soup can be refrigerated for 2 days. Reheat gently and add a little water if necessary.

Notes

1 Cup Serving - Calories 147 kcal, Total Fat 4.0 gm, Saturated Fat 0.6 gm, Protein 5 gm, Carbohydrates 24 gm