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Receta Armenian Ragout Of Lentils, Squash And Apricots
by Global Cookbook

Armenian Ragout Of Lentils, Squash And Apricots
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  Raciónes: 4

Ingredientes

  • 1 1/2 lb butternut squash
  • 3/4 c. green lentils
  • 1 c. vegetable stock plus more if needed
  • 1 x onion minced
  • 2 x cloves garlic finely chopped
  • 1 tsp grnd cumin
  • 1/2 tsp grnd cinnamon
  • 1/2 c. dry apricots cut into quarters & soaked in warm water
  • 1 c. diced plum tomatoes optional
  • 2 Tbsp. lemon juice salt and pepper minced parsley

Direcciones

  1. PREHEAT the oven to 375 degrees.
  2. BAKE the butternut squash for 45 to 50 min, till tender but hard. When the squash is cold sufficient to handle, remove the peel, throw away the seeds, and cut the flesh into 1/2" chunks. Or possibly you may peel the squash, cut it into 1/2-inch chunks, and poach them in water or possibly vegetable stock till hard-tender. Drain and set aside.
  3. COVER the lentils with cool water and bring up to a boil. Simmer till hard-tender, 20 to 30 min. 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 in the onion. Reduce the heat and cook, covered, till tender and translucent/soft, about 15 min. Add in the garlic, cumin, and cinnamon and simmer for a few min. Add in the dry apricots with some of their soaking liquid, the reserved lentils and squash, and the optional tomatoes; simmer to combine flavours for about 15 min. Stir in the lemon juice and season with salt and pepper. If the ragout seems too dry, add in more apricot liquid or possibly vegetable stock. Sprinkle with parsley. Serve with rice.
  4. (2 W. W. Points)
  5. 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 in 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 possibly red Indian lentils, but they will soften more quickly and become more like a purEe.