Kamut Recipe

Kamut Recipe
Ingredients
3/4 cup kamut berries, rinsed
2 cups boiling water
2 tablespoons olive oil
2 cups onion, finely chopped
1 cup carrot, finely chopped
3/4 cup fresh parsley, chopped
1/2 cup celery, thinly sliced
1 tablespoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
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 cooked chicken breasts, cut in bite size chunks
2 teaspoons celery leaves, chopped (optional)

Preparation

1. In a small bowl,  place the Kamut and the water. Heat oil in a stockpot over medium heat.
2. Add onion, carrots, parsley, celery, tarragon, and thyme; cook 10 minutes, stirring occasionally.
3. Add garlic; cook 2 minutes, stirring often.
4. Add kamut, broth, and bay leaves to onion mixture; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
5. Add lentils and pepper; cook 20 minutes or until lentils are tender.
6. Discard bay leaves. Add chickpeas and chicken; simmer 2 minutes. Garnish with celery leaves, if desired.