Lentil Mshosh with Fenugreek and Dried Fruits
2 servings
30 minutes
Mshosh (that's the name of this traditional dish) comes from Western Armenia, and has become an important national symbol for the country's residents: it is believed that the recipe was preserved thanks to the Armenians who lived during the Turkish genocide. Despite the fact that the name mshosh originally came from a local variety of apricot, the main ingredient is lentils, which are prepared very simply: boiled, mixed with golden fried onions and seasoned with various flavor additives such as dried fruits and nuts. This hearty meal is quite versatile: mshosh can be eaten for breakfast and dinner, hot or cold, as a main course or, if you are not fasting, as a side dish to any meat. Recipe by Sergey Navasartov, chef of the Noev Kovcheg restaurant.
1
Chop the onion into small cubes and sauté in olive oil with lentils over medium heat for 10 minutes.
- Onion: 70 g
- Olive oil: 20 ml
- Yellow lentils: 200 g
2
Pour water into the saucepan to cover the lentils, cover with a lid, and place on low heat. Occasionally add water and simmer until the lentils are soft.
- Yellow lentils: 200 g
3
5-10 minutes before the lentils are ready, sprinkle them with fenugreek and mix.
- Fenugreek: 5 g
4
Chop the dried apricots into small cubes and add them to the saucepan with miso paste. Simmer for about 5 minutes. Season with salt and remove from heat.
- Dried apricots: 50 g
- Miso paste: 20 g
- Salt: 5 g
5
Place the lentils in a deep plate, sprinkle with chopped nuts and herbs.
- Walnuts: 30 g
- Parsley: 10 g
- Cilantro: 10 g
