Kamut Kitchiri

• 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

1. In medium saucepan, combine kamut and water and bring to a boil.
2. Reduce heat to low.
3. Cover and cook until grains are chewy but not hard in center, about 2 hours.
4. Remove from heat, drain if necessary and transfer to medium bowl to cool.
5. Meanwhile, in small saucepan, combine lentils and enough boiling water to cover.
6. Set aside 30 minutes.
7. Drain.
8. In large saucepan, heat oil over medium heat.
9. Add onion and garlic and cook, stirring often, until onion is soft, 5 minutes.
10. Add spices, bay leaves, cinnamon stick and tomato paste.
11. Cook, stirring constantly, until fragrant, 1 minute.
12. Add stock and bring to a boil.
13. Add kamut and lentils.
14. Reduce heat to low, cover and simmer, stirring occasionally, until lentils are tender and liquid is absorbed, about 20 minutes.
15. Discard cinnamon stick and bay leaves.
16. Season with salt and pepper.
17. Serve sprinkled with chopped cilantro if desired.

kamut, water, green lentils, vegetable oil, onion, garlic, ground coriander, cumin seeds, cloves, cardamom pods, bay leaves, cinnamon, tomato paste, vegetable stock, salt, cilantro

Taken from www.vegetariantimes.com/recipe/kamut-kitchiri/ (may not work)