Armenian ragout of lentils, squash, apricots
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Armenian ragout of lentils, squash, apricots
  Armenian    Lentils    Squash    Apricots    Vegetarian    Vegan  
Last updated 6/12/2012 1:04:59 AM. Recipe ID 29741. Report a problem with this recipe.
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      Title: Armenian ragout of lentils, squash, apricots
 Categories: Vegetarian, Vegan, Ornish, Main dish
      Yield: 4 Servings
  1 1/2 lb Butternut squash
    3/4 c  Green lentils
      1 c  Vegetable stock, plus more
           -as needed for thinning and
      1    Onion; chopped
      2    Garlic cloves; finely minced
      1 ts Cinnamon
    1/2 c  Apricots, dried; cut into quarters &	soaked in hot water
      1 cup diced plum tomatoes optional
      2 tbl lemon juice
      salt and pepper
      chopped parsley

    Preheat the oven to 375 degrees.

    Bake the butternut squash for 45 to 50 minutes, until tender but firm. When the squash is cool enough to 
handle, remove the peel, discard the seeds, and cut the flesh into 1/2" chunks. Or you may peel the squash, cut 
it into 1/2-inch chunks, and poach them in water or vegetable stock until firm-tender. Drain and set aside.

    Cover the lentils with cold water and bring up to a boil. Simmer until firm-tender, 20 to 30 minutes. Keep 
testing as the cooking time for lentils can vary greatly depending on their age. When the lentils are cooked 
through, drain them well and set them aside. BRING the vegetable stock to a boil and add the onion. Reduce the 
heat and cook, covered, until tender and translucent, about 15 minutes. Add the garlic, cumin, and cinnamon and 
simmer for a few minutes. Add the dried apricots with some of their soaking liquid, the reserved lentils and 
squash, and the optional tomatoes; simmer to combine flavours for about 15 minutes. Stir in the lemon juice and 
season with salt and pepper. If the ragout seems too dry, add more apricot liquid or vegetable stock. Sprinkle 
with parsley. Serve with rice.
    Notes: This sweet and savory ragout makes a very satisfying and filling dinner when accompanied by steamed 
basmati rice. It can be prepared ahead of time and reheated, but you probably need to add more liquid when 
reheating because the lentils, squash, and apricots absorb much of the pan juices as the dish sits. Fresh green 
lentils are best, as they hold their shape; however you can make the ragout with brown soup lentils or red 
Indian lentils, but they will soften more quickly and become more like a puree.


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Recipe ID 29741 (Apr 03, 2005)

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