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Here, borrowing from the rich and robust cuisine of India, the combination of kamut and lentils makes a wonderful supper or brunch dish.
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.
- Calories 190
- Carbohydrate Content 31 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 6 g
- Protein Content 8 g
- Saturated Fat Content 0 g
- Sodium Content 502 mg
- Sugar Content 0 g