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)

Click here to purchase