Armenian Ragout Of Lentils, Squash, Apricots
Ingredients
1 1/2 pound butternut squash
3/4 C. green lentils
1 C. vegetable stock, plus more as needed for thinning and reheating
1 onion chopped
2 garlic cloves finely minced
1 tsp. cinnamon
1/2 C. apricots, dried cut into quarters, soaked in hot
water
1 C. plum tomatoes diced (opt)
2 Tbsp. lemon juice
salt and pepper
chopped parsley
Cooking Instructions
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 inch 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 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. Stir in the lemon juice and season with salt and pepper. If the ragout seems dry, add more apricot liquid or stock. Sprinkle with chopped parsley. Serve with rice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)