Yield: 6 servings
|1 cup||Kamut; rinsed and drained|
|1 cup||Green lentils; rinsed and drained|
|2 tablespoons||Vegetable oil|
|1 cup||Chopped onion|
|2||Cloves garlic; minced|
|2 teaspoons||Ground coriander|
|2 teaspoons||Cumin seeds|
|3||Cardamom pods; lightly crushed|
|1||3 inch stick cinnamon|
|2 teaspoons||Tomato paste|
|3 cups||Vegetable stock or broth|
|Salt and freshly ground black pepper; to taste|
|Chopped cilantro for garnish|
6 SERVINGS VEGAN
Grains have always played a large role in mid-Eastern cooking with each country choosing its own way of flavoring. 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 nor 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.; 8G PROT.; 6G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0 CHOL.; 502MG SOD.; 6G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 40 Converted by MM_Buster v2.0l.