Armenian Lentils Recipes

Steps:

• If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
• Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
• Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
• Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
• Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
• Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.

Steps:

• Combine lentils, water and salt in heavy saucepan.
• Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
• Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
• In heavy skillet, melt remaining 1/4 cup butter over med heat.
• Add onion and saute until golden brown; stir frequently.
• In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
• Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
• (Wet hands again as needed).
• Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
• Adjust seasonings to taste.
• Keeping hands moistened, form mixture into 1/2" thick patties.
• Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
• Season to taste with paprika.
• (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).

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.

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.