Armenian Lentils Squash and Apricots

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Armenian Ragout of Lentils, Squash and Apricots

 

Recipe By :Joyce Goldstein

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds butternut squash

3/4 cup green lentils

1 cup vegetable stock -- plus more if needed

1 onion -- chopped

2 cloves garlic -- finely minced

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 cup dried apricots

1 cup diced plum tomatoes -- optional

2 tablespoons lemon juice

salt and pepper

chopped parsley

 

CUT apricots into quarters; place in a bowl and cover with hot water. Set aside

to soak.

 

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.

 

Cuisine:

" Mediterranean "

Source:

" Eat More, Weigh Less - Dean Ornish, M.C. "

 

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Per Serving (excluding unknown items): 292 Calories; 2g Fat (5.2% calories from

fat); 15g Protein; 60g Carbohydrate; 17g Dietary Fiber; 1mg Cholesterol; 424mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2

Fat.

 

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.

 

Nutr. Assoc. : 0 903920 0 0 0 0 0 0 0 0 0 0

 

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