Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Green Lentil | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup kamut, rinsed and drained
- 4 cups water
- 1 cup green lentils, rinsed and drained
- 2 Tbs. 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
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.
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.