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Lentil Soup with Wheat Berries and Kale

Name: Lentil Soup with Wheat Berries and Kale
Ingredients: 2 medium carrots, coarsely chopped; 11 large onion, coarsely chopped; 15 garlic cloves, peeled; 11/2 cup extra-virgin olive oil; 12 1/2 tsp. kosher salt, divided, plus more; 11/2 tsp. freshly ground black pepper; 13/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains); 11 tsp. coriander seeds, coarsely crushed; 11 tsp. ground turmeric; 12 dried bay leaves; 13/4 cup French green lentils, rinsed; 12 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces; 1 Finely grated Parmesan and toasted crusty bread (for serving)

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2 medium carrots, coarsely chopped
11 large onion, coarsely chopped
15 garlic cloves, peeled
11/2 cup extra-virgin olive oil
12 1/2 tsp. kosher salt, divided, plus more
11/2 tsp. freshly ground black pepper
13/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)
11 tsp. coriander seeds, coarsely crushed
11 tsp. ground turmeric
12 dried bay leaves
13/4 cup French green lentils, rinsed
12 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces
1 Finely grated Parmesan and toasted crusty bread (for serving)
12 medium carrots, coarsely chopped1 large onion, coarsely chopped5 garlic cloves, peeled1/2 cup extra-virgin olive oil2 1/2 tsp. kosher salt, divided, plus more1/2 tsp. freshly ground black pepper3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)1 tsp. coriander seeds, coarsely crushed1 tsp. ground turmeric2 dried bay leaves3/4 cup French green lentils, rinsed2 bunches curly green kale, stems and ribs removed, leaves torn into 2" piecesFinely grated Parmesan and toasted crusty bread (for serving)Preparation 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. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10–12 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. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40–45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed. Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.