Ingredients

• 1 cup Organic Kamut® Berries
• 1 cup Bob's Red Mill Lentils
• 1 cup Whole Grain Elbow Macaroni
• Water as needed
• 4 Onions medium-sized, halved & thinly sliced
• 1/4 cup Olive Oil
• 4 cloves Garlic chopped
• 1 tsp Ground Cumin
• 1/2 tsp Red Pepper Flakes
• 28 oz Tomato Puree
• Salt and Pepper to taste

Instructions

1. Soak Kamut berries in water overnight. Drain and rise berries.
2. Place Kamut berries and 3 cups water in a pot on bring to a boil. Cover and reduce heat to low. Simmer until soft, about 1 hour. Drain off excess water.
3. Rinse lentils and place in a pot with 3 cups of water. Cover and bring to a boil. Let boil for 2 – 3 minutes then reduce heat to low and simmer until tender, about 25 – 30 minutes. Drain off excess water.
4. Cook macaroni in plenty of boiling salted water until tender, about 6 – 7 minutes. Drain.
5. While grains are cooking, prepare onions and tomato sauce. Heat oil in a pan to medium-high and cook sliced onions until brown and crispy, about 10 minutes. Remove from pan and drain on paper towels. Season with salt.
6. In the same pan, add garlic, cumin and red pepper flakes and cook until fragrant, about 2 minutes. Add tomato puree and cook until heated through. Season with salt and pepper.
7. To serve, combine cooked Kamut, lentils and macaroni. Top with tomato sauce and crispy onions.