Rustic Garbanzo Bean, Spelt, and Kale Soup

3/4 cup whole spelt (farro) or regular pearl barley, rinsed and drained

1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained

1 14 1/2-ounce can diced tomatoes, undrained

1 cup dry white wine

8 cloves garlic, thinly sliced

3 sprigs fresh thyme

1 tablespoon fennel seeds, crushed

6 cups coarsely chopped fresh kale leaves

1/2 to 1 teaspoon crushed red pepper

3 tablespoons lemon juice Freshly ground black pepper Chopped fresh flat-leaf parsley