Winter Three-Grain Soup

• 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

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.

leeks, carrots, extra virgin olive oil, bay leaves, thyme, salt, tomatoes, cold water, garlic, brown rice, dark green puy lentils, berries, fresh ground pepper

Taken from www.food.com/recipe/winter-three-grain-soup-347173 (may not work)