So, so, so busy with school... which means cooking big vats of stew and soup on the weekend and eating it all week. One and a half weeks left, and then I'm off for three weeks. Woohoo!!!
Last weekend I made this stew. It was so good, and is totally affordable! I didn't buy a big thing of tahini, just about 1 cup from the bulk store. The recipe comes from the Big Vegan cookbook, and I pretty much stuck to it as written, except for boosting up the spices (it seemed a bit bland without any heat). I'm a heat fiend, I guess you could say. The fresh mint and parsley really make the dish, so don't leave those out.
Armenian Red Lentil-Apricot Stew, with Sesame Rice
INGREDIENTS
1 cup red lentils, rinsed
1 medium onion, chopped
14 oz tinned diced tomatoes
1 small eggplant, peeled and diced
½ cup dried apricot, chopped
2 tsp paprika
½ tsp salt
1 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp cayenne
1/2 tsp hot pepper flakes
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
Rice:
1 tbsp extra-virgin olive oil
1 onion, chopped
¼ cup sesame seeds, toasted
1 ½ cups long-grain brown rice
½ tsp salt
3 tbsp tahini paste
2 tbsp freshly squeezed lemon juice
INSTRUCTIONS
1. In a large pot, combine 1 qt water, the lentils, and onion. Bring them to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10 minutes, stirring frequently.
2. Add the spices, salt, eggplant, tomatoes, and apricots and simmer, covered, for about 20 minutes, stirring every 5 to 10 minutes.
3. Add the parsley and mint just before serving. Keep the stew warm while cooking the rice.
4. To make the rice: In a 2-qt/2-L pot over medium heat, sauté the onions in the oil . When the onions are clear and soft, add the sesame seeds and sauté for 5 minutes.
2. Add 3 cups/720 ml water, the rice, and salt. Bring them to a boil, then reduce the heat to a low simmer and cover. Check after 35 minutes. When all the water has been absorbed, remove the pot from the heat and let it sit, covered, to finish steaming the rice, 5 to 10 minutes.
3. In a small cup, stir together the tahini and lemon juice, then fold them into the rice. Serve the rice hot with a ladleful of stew on top.
To refresh the stew the next day, squeeze a little fresh lemon juice over the stew before serving.
2. Add the spices, salt, eggplant, tomatoes, and apricots and simmer, covered, for about 20 minutes, stirring every 5 to 10 minutes.
3. Add the parsley and mint just before serving. Keep the stew warm while cooking the rice.
4. To make the rice: In a 2-qt/2-L pot over medium heat, sauté the onions in the oil . When the onions are clear and soft, add the sesame seeds and sauté for 5 minutes.
2. Add 3 cups/720 ml water, the rice, and salt. Bring them to a boil, then reduce the heat to a low simmer and cover. Check after 35 minutes. When all the water has been absorbed, remove the pot from the heat and let it sit, covered, to finish steaming the rice, 5 to 10 minutes.
3. In a small cup, stir together the tahini and lemon juice, then fold them into the rice. Serve the rice hot with a ladleful of stew on top.
To refresh the stew the next day, squeeze a little fresh lemon juice over the stew before serving.
Image by alemdag, Flickr
