Winter Three-Grain Soup

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.