Here you’ll find recipes that are easy to follow, taste delicious and focus on wholesome ingredients, with the odd indulgent twist.
My aim, is to help anyone enjoy eating more plant based foods.
Keep reading to find out how to make this Puy Lentil, Pomegranate, Sumac and Kamut grain salad, and useful tips and substitutions.
Pronounced Kah-moot, is an ancient grain, related to wheat, also known as Khorasan Wheat.
KAMUT® is the brand name by which the Khorasan wheat grain and flour is sold, it means ‘Wheat’ in ancient Egyptian.
Kamut grains or ‘berries’ as they are also known, look very similar to brown rice but a bit more ‘fuller’ and plump. After they are cooked, they plump up even further, and have a smooth texture and a taste that is both nutty and buttery.
Kamut can be used to substitute things like quinoa, brown rice, farro, pearl barley in recipes. Because of it’s soft, chewy and slightly nutty texture, it pairs well with things like nuts, spring greens, kale, cabbage etc.
This recipe for Puy lentil, pomegranate and kamut grain salad has a combination of crunchy, chewy, sweet, and salty ingredients for the perfect balance of flavour.
This salad is super easy to make! First, you need to cook the kamut, and the lentils (separately), drain rinse and cool.
Then chop/slice/cut up all the other ingredients and add everything to a large mixing bowl, toss with the lemon juice and serve alongside a dollop of dairy free yogurt.
This recipe is versatile and can have a variety of substitutions if needed:
PREP TIME: 20 MINS
COOK TIME: 40 mins (Kamut) 20 minutes (lentils)
BAKING / SPICES:
NUTS / SEEDS:
Watch the recipe Reel here
I’m a self-taught cook with a love for Plant based / Vegan food that is easy to make and tastes good.
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