1/2 cup extra-virgin olive oil3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice 3/4 cup French green lentils, rinsedFinely grated Parmesan and toasted crusty bread Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes.
Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine.
Nothing in the house but kale and wheatberries. Been there!
DerBisonBaer
That soup looks awesome
I have nothing in my house to eat but I have wheat berries. Yeah.
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