Armenian Lentils Food
ARMENIAN LENTILS
Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree.
Provided by CASSANDRAHEARN
Categories Side Dish Beans and Peas
Time 48m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 40.6 g, Cholesterol 3.7 mg, Fat 8.4 g, Fiber 13.2 g, Protein 16 g, SaturatedFat 1.7 g, Sodium 921.6 mg, Sugar 8.4 g
MSHOSH (ARMENIAN LENTIL DISH)
Mshosh is a simple Armenian lentil salad made with dried apricots and walnuts. This budget-friendly recipe is easy to make, flavorful and very filling.
Provided by Maria Ushakova
Categories Vegetarian Recipes
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393 calories, ServingSize 1/4 of recipe
ARMENIAN LENTIL SOUP
From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later.
Provided by Enjolinfam
Categories Lentil
Time 1h15m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
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
Make and share this Armenian Lentil Patties recipe from Food.com.
Provided by Engrossed
Categories Lentil
Time 40m
Yield 18 patties, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200.9, Fat 5.2, SaturatedFat 0.7, Sodium 699.2, Carbohydrate 32.8, Fiber 9.7, Sugar 2.7, Protein 8.4
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