Kamut, Lentil, And Chickpea Soup

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3/4 cup kamut berries, rinsed

2 cups boiling water

2 tablespoons olive oil

2 cups finely chopped onion

1 cup finely chopped carrot

3/4 cup chopped fresh parsley

1/2 cup thinly sliced celery

1 tablespoon chopped fresh tarragon

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

2 bay leaves

1/3 cup dried lentils

1/4 teaspoon black pepper

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

2 teaspoons chopped celery leaves (optional)

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