Lentil Recipes

Armenian Red Lentil and Apricot Stew
Serves 4 to 6

INGREDIENTS:

1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice

Directions:

1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.

2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.

3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender.

4. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.

5. Remove from the heat. Blend with immersion blender.



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Red Lentil Dal
Bon Appétit | March 1999
yield: Serves 4
This traditional Indian dish is usually served with basmati rice or Indian bread.

Ingredients

1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced

3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.