Lentil Mash with Fenugreek and Dried Fruits
Main Dishes • Author's
Description
Lentil mash (that's the name of this traditional dish) originates from Western Armenia and has become an important national symbol for the people of the country: it is believed that the recipe was preserved by those Armenians who survived the Turkish genocide. Although the name lentil mash originally came from a local variety of apricot, the main ingredient—lentils—is prepared very simply: boiled, mixed with golden sautéed onions, and seasoned with various flavorings such as dried fruits and nuts. This hearty dish is quite versatile: lentil mash can be eaten for breakfast or dinner, hot or cold, as a main course or, if you're not fasting, as a side dish to any meat. Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Black Beluga Lentils 5 oz
- Onion 0 oz
- Olive Oil 0 fl oz
- Salt 0 oz
- Dried Apricots 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Miso Paste 0 oz
- Walnuts 0 oz
- Fenugreek 0 oz
Step-by-Step Guide
Step 1
Dice the onion into small cubes and sauté it in a saucepan with olive oil along with the lentils over medium heat for 10 minutes.
Step 2
Pour water into the saucepan until it covers the lentils, cover with a lid, and place on low heat. Occasionally add more water and simmer until the lentils are fully cooked.
Step 3
5–10 minutes before the lentils are done, sprinkle them with fenugreek and stir.
Step 4
Chop the dried apricots into small cubes and add them to the saucepan along with the miso paste. Simmer for about 5 more minutes. Season with salt and remove from heat.
Step 5
Place the lentils in a deep plate, and sprinkle with chopped nuts and herbs.
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