Kamut, Spelt or Farro Pilaf with Lentils

• 1 cup green or black lentils
• 3 Tbs. butter
• 3 Tbs. olive oil
• 3 large red onions, sliced thin
• 2 tsp. granulated sugar, optional
• 1 1/2 cups uncooked Kamut, spelt or farro
• Salt and freshly ground black pepper to taste
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cumin
• Chopped parsley for garnish, optional

1. Rinse lentils, place in saucepan and cover by 2 inches with salt water.
2. Bring to a boil.
3. Cover pan, reduce heat to low and cook until lentils are tender but not soft, about 20 minutes.
4. To make caramelized onions: Heat butter and oil in large saute pan or skillet, and saute onions and sugar if using, stirring often, until deep golden brown, about 30 minutes.
5. When almost done, season with salt, pepper, cinnamon and cumin.
6. Stir well.
7. Drain on paper towels to crisp.
8. Cook grain in 4 cups salted water until al dente, 15 to 45 minutes, depending upon grain.
9. Drain well.
10. Add to lentils and toss to combine.
11. Heat through, making certain that all liquids have been absorbed.
12. Stir in half the onions.
13. Season to taste.
14. Top with remaining onions.
15. Serve warm or at room temperature.
16. Garnish with chopped parsley, if desired

green, butter, olive oil, red onions, sugar, salt, ground cinnamon, ground cumin, parsley

Taken from www.vegetariantimes.com/recipe/kamut-spelt-or-farro-pilaf-with-lentils/ (may not work)