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Serves : 8
© Quentin Bacon

How to Make It


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.


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

Suggested Pairing

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.

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Aggregate Rating value: 5

Review Count: 1039

Worst Rating: 0

Best Rating: 5

Author Name: Robby Rigano

Review Body: One of the blandest soups I have ever made. I had to pull out all of the stops to elevate the flavor to the minimum acceptable. Did F&W update it's algorithm? There is NO WAY that this has an average of 5 stars, 1038 ratings and no comments. Maybe the good Côtes-du-Rhône they suggested will help you forget what a terrible soup this is.

Review Rating: 1

Date Published: 2017-01-01