3/4 cup Kamut berries, rinsed 2 cups boiling water
2 Tbsp olive oil 2 cups finely chopped onion
1 cup finely chopped carrot ¾ cup chopped fresh parsley
½ cup thinly sliced celery 1 Tbsp chopped fresh tarragon
2 tsp chopped fresh thyme 2 garlic cloves, minced
4 (14 ½ oz) cans fat-free, less-sodium chicken broth
2 bay leaves 1/3 cup dried lentils
¼ tsp black pepper
1 (15 oz) can chickpeas (garbanzo beans) rinsed and drained
2 tsp chopped celery leaves (optional)
Place kamut in a small bowl. Carefully pour boiling water over kamut. Let stand 30 minutes, drain.
Heat oil in a stockpot over medium heat. Add onion, parsley, celery, tarragon, and thyme; cook 10 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring often.
Add kamut, broth, and bay leaves to onion mixture; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add lentils and pepper, cook 20 minutes or until lentils are tender.
Discard bay leaves. Add chickpeas, simmer 2 minutes. Garnish with celery leaves if desired.
Yield: 5 servings
(Recipe retrieved from www.myrecipes.com)