Armenian Lentils Recipes

MSHOSH (ARMENIAN LENTIL DISH)

Steps:

• Rinse the lentils. Place them into a pot and add water. (If using green lentils, add 3 cups of water, otherwise use the amount of water listed on the packaging.) Cook according to the package instructions. Season with salt to taste.
• While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until golden (about 5 minutes).
• Add the chopped walnuts and chopped apricots to the onions. Stir, making sure all pieces are covered in oil and cook for about 2 to 3 minutes, until the apricots start to caramelize and the mixture becomes fragrant. Turn off the heat and set aside until the lentils finish cooking.
• When the lentils are done, take them off of the heat. (There should be little to no water remaining.)
• Transfer the onion and apricot mixture to the pot with the lentils. Stir everything together, cover and let stand, off of the heat, for about 5 minutes to allow the flavors to blend.
• Garnish with black pepper and parsley before serving.

ARMENIAN VEGAN LENTIL SALAD-MSHOSH

Steps:

• Wash and soak the lentil in hot water for around 2 hours.
• Put the lentil in a pot with around 2 cups of water, salt and allow to cook for around 10-15 minutes or till the lentil is nicely cooked. Don't over-cook otherwise it will turn mushy and spoil the salad. If some water is left in the lentil, strain it. Keep the cooked lentil aside.
• Heat oil in a pan and add chopped onions. Cook till onions start turning brown.
• Next add the chopped walnuts, apricots and plums. Mix well and cook for 4-5 minutes or till the apricots start caramelizing.
• Add the cooked lentil and mix well. Cover the pan and let the lentils cook for around 2 minutes with the plums and apricots. Switch off the gas. Don't remove the lid for next 5 minutes.
• Finally, garnish with chopped parsley and serve. It can be enjoyed hot, warm or cold.

ARMENIAN LENTIL SOUP

Steps:

• Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
• Add spinach and simmer 1 minute. Add tomatoes just before serving.
• Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.

ARMENIAN LENTIL PATTIES

Steps:

• In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
• Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.
• Add pepper and stir well.
• Divide mixture into 18 portions and shape into patties.
• Mix 1 cup parsley with green onions and roll patties in mixture.

ARMENIAN LENTILS

Steps:

• Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
• Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
• Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.