Lentil Soup with Wheat Berries and Kale

Name: Lentil Soup with Wheat Berries and Kale
Ingredients: 2 medium carrots, coarsely chopped; 1 large onion, coarsely chopped; 5 garlic cloves, peeled; 1/2 cup extra-virgin olive oil; 2 1/2 tsp. kosher salt, divided, plus more; 1/2 tsp. freshly ground black pepper; 3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains); 1 tsp. coriander seeds, coarsely crushed; 1 tsp. ground turmeric; 2 dried bay leaves; 3/4 cup French green lentils, rinsed; 2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces; Finely grated Parmesan and toasted crusty bread (for serving)

"This is the ultimate “nothing in the house to eat” dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don’t hesitate to use it instead of water. That said, you’ll get an incredible amount of flavor from the soffritto, lentils, and kale alone...."

INGREDIENTS

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2 medium carrots, coarsely chopped

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1 large onion, coarsely chopped

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5 garlic cloves, peeled

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1/2 cup extra-virgin olive oil

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2 1/2 tsp. kosher salt, divided, plus more

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1/2 tsp. freshly ground black pepper

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3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)

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1 tsp. coriander seeds, coarsely crushed

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1 tsp. ground turmeric

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2 dried bay leaves

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3/4 cup French green lentils, rinsed

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2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces

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Finely grated Parmesan and toasted crusty bread (for serving)

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