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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an very easy, healthy, and satisfying soup from Patricia Wells, printed in the magazIne, Food & Wine . 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.
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