Cooking Wright

Kamut Kitchiri


1 c kamut, rinsed and drained
4 c water
1 c green lentils, rinsed and drained
2 Tbsp veg. oil
1 c 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
1 3 inch cinnamon stick
2 tsp tomato paste
3 c veg. stock/broth
salt and pepper to taste
chopped cilantro for garnish (optional)


1. 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.
2. Meanwhile, in small saucepan, combine lentils and enough boiling water to cover. Set aside 30 minutes. Drain.
3. 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.
4. 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.

Cecily's note: This is a great meatless main dish, complete protein. My kids love this! I don't have cumin seeds, whole cloves, cardamom pods, or cinnamon sticks. I use powder for all of these.

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