Yield
5 servings (serving size: about 1 2/3 cups)
Photo: Karry Hosford

How to Make It

Step 1

Place kamut in a small bowl. Carefully pour boiling water over kamut. Let stand 30 minutes; drain.

Step 2

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.

Step 3

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.

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