Kamut Kitchiri Recipe - Vegetarian Times

Kamut Kitchiri


Here, borrowing from the rich and robust cuisine of India, the combination of kamut and lentils makes a wonderful supper or brunch dish.

  • 6Servings


  • 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
  • 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.

Nutrition Information

  • Calories: 190
  • Carbohydrate Content: 31 g
  • Fat Content: 6 g
  • Fiber Content: 6 g
  • Protein Content: 8 g
  • Sodium Content: 502 mg