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 heat and simmer for 45 to 50 minutes. Remove from the heat and toss to cool or rinse under cold water. Place the kamut in a mixing bowl and add the lentils, red onion, celery, cucumbers, tomatoes, radish, and olives. Mix all ingredients for the vinaigrette together and pour over the salad. Toss to mix evenly. Serve room temperature or chilled.
Note: Spelt wheat, soft white pastry wheat berries or barley may be substituted for kamut.
Per serving - 386 calories, 15 g fat (33% calories from fat), 15 g protein, 55 g carbohydrate, 11 g fiber, 0 mg cholesterol, 363 mg sodium