Kamut Kitchiri

Ingredients

 * 1 cup kamut, rinsed and drained
 * 4 cups water
 * 1 cup green lentils, rinsed and drained
 * 2 tbsp vegetable oil
 * 1 cup 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
 * 3-inch stick cinnamon
 * 2 tsp tomato paste
 * 3 cups vegetable stock or broth
 * salt and freshly ground black pepper to taste
 * chopped cilantro for garnish

Directions

 * 1) In medium saucepan, combine kamut and water and bring to a boil.
 * 2) Reduce heat to low. Cover and cook until grains are chewy but not hard in center, about 2 hours.
 * 3) Remove from heat, drain if necessary and transfer to medium bowl to cool.
 * 4) Meanwhile, in small saucepan, combine lentils and enough boiling water to cover. Set aside 30 minutes. Drain.
 * 5) In large saucepan, heat oil over medium heat.
 * 6) Add onion and garlic and cook, stirring often, until onion is soft, 5 minutes.
 * 7) Add spices, bay leaves, cinnamon stick and tomato paste. Cook, stirring constantly, until fragrant, 1 minute.
 * 8) Add stock and bring to a boil.
 * 9) Add kamut and lentils. Reduce heat to low, cover and simmer, stirring occasionally, until lentils are tender and liquid is absorbed, about 20 minutes.
 * 10) Discard cinnamon stick and bay leaves.
 * 11) Season with salt and pepper.
 * 12) Serve sprinkled with chopped cilantro if desired.