Kamut Kitchiri

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Kamut Kitchiri

 

6 Servings

 

1 cup kamut, rinsed and drained

4 cups water

1 cup green lentils, rinsed and drained

2 Tbs. vegetable oil

1 cup chopped onion

2 cloves garlic, minced

2 tsp. ground coriander

2 tsp. cumin seeds

2 whole cloves

3 cardamom pods, lightly crushed

2 bay leaves

3-inch stick cinnamon

2 tsp. tomato paste

3 cups vegetable stock or broth

Salt and freshly ground black pepper to taste

Chopped cilantro for garnish

In medium saucepan, combine kamut and water and bring

to a boil. Reduce heat to low. Cover and cook until

grains are chewy but not hard in center, about 2

hours. Remove from heat, drain if necessary and

transfer to medium bowl to cool.

 

Meanwhile, in small saucepan, combine lentils and

enough boiling water to cover. Set aside 30 minutes.

Drain.

 

In large saucepan, heat oil over medium heat. Add

onion and garlic and cook, stirring often, until onion

is soft, 5 minutes. Add spices, bay leaves, cinnamon

stick and tomato paste. Cook, stirring constantly,

until fragrant, 1 minute. Add stock and bring to a

boil. Add kamut and lentils. Reduce heat to low, cover

and simmer, stirring occasionally, until lentils are

tender and liquid is absorbed, about 20 minutes.

Discard cinnamon stick and bay leaves. Season with

salt and pepper. Serve sprinkled with chopped cilantro

if desired.

 

PER serving: 190 CAL; 8 G PROT; 6 G TOTAL FAT (0 SAT.

FAT); 31 G CARB.; 0 MG CHOL; 502 MG SOD.; 6 G FIBER

 

 

 

 

 

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