Winter Three-Grain Soup

• medium leeks, white parts only, halved lengthwise and chopped↗3 3
• medium carrots, cut into 1/2-inch pieces↗2 2
• extra virgin olive oil↗2 tablespoons
• bay leaves↗2 2
• thyme↗1⁄2 teaspoon
• fine sea salt↗
• peeled whole tomatoes, crushed, juices reserved↗1 (14 ounce) can
• cold water6 cups
• head garlic, separated into peeled cloves↗1 1
• brown rice↗1⁄3 cup
• dark green puy lentils↗1⁄3 cup
• wheat berries↗1⁄3 cup
• fresh ground pepper↗

Step-by-step instructions

1. 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. 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. 3

   Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.