| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegtime2 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Kamut; rinsed and drained |
| 4 |
c |
Water |
| 1 |
c |
Green lentils; rinsed and drained |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Cumin seeds |
| 2 |
|
Whole cloves |
| 3 |
|
Cardamom pods; lightly crushed |
| 2 |
|
Bay leaves |
| 1 |
|
3 inch stick cinnamon |
| 2 |
ts |
Tomato paste |
| 3 |
c |
Vegetable stock or broth |
|
|
Salt and freshly ground black pepper; to taste |
|
|
Chopped cilantro for garnish |
INSTRUCTIONS
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
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