Lentil Mash with Fenugreek and Dried Fruits

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 7.1 oz
Onion - 2.5 oz
Olive Oil - 0 fl oz
Salt - 0.2 oz
Dried Apricots - 1.8 oz
Parsley - 0.4 oz
Cilantro - 0.4 oz
Miso Paste - 0.7 oz
Walnuts - 1.1 oz
Fenugreek - 0.2 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.