Drain the kamut and reserve soaking water. Place the kamut, water and sea salt in a medium saucepan, cover and bring to a boil. Reduce the flame and simmer for 45 to 50 minutes. Remove from the flame and toss to cool. Place the kamut in a mixing bowl and add the lentils, red onion, celery, cucumbers and tomatoes. Mix all ingredients for the vinaigrette together and pour over the salad. Toss to mix evenly. Serve room temperature or chilled.
Note: Spelt or barley may be substituted for kamut.
14g fat (32% calories from fat),