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Kamut, Lentil, and Chickpea Soup

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

Ingredients

  • 3/4 cup kamut berries, rinsed
  • 2 cups boiling water
  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • 1 cup finely chopped carrot
  • 3/4 cup chopped fresh parsley
  • 1/2 cup thinly sliced celery
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 2 bay leaves
  • 1/3 cup dried lentils
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons chopped celery leaves (optional)

How to Make It

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

  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.

  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.