WINTER THREE GRAIN SOUP (for eight)

 

3 medium leeks, white parts only, halved lengthwise and chopped

2 medium carrots, cut into ½ inch pieces

2 tablespoons extra virgin olive oil

2 bay leaves

½ 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 wheatberries

freshly ground pepper

 

---

 

1.In a 4 quart enameled cast iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon 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 wheatberries, 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 (you also might remove some of the whole garlic cloves, or at least warn diners of their presence), season with salt and pepper and serve.

 

from Patricia Wells, Food and Wine Magazine