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Title: Armenian Ragout of Lentils, Squash, Apricots
Categories: Vegetarian Vegan Ornish Main
Yield: 4 Servings
| 1 1/2 | lb | Butternut squash |
| 3/4 | c | Green lentils |
| 1 | c | Vegetable stock; plus more as needed for thinning and reheat |
| 1 | Onion; chopped | |
| 2 | Garlic cloves; finely minced | |
| 1 | ts | Cinnamon |
| 1/2 | c | Apricots, dried; cut into quarters; soaked in hot water |
| 1 | c | Plum tomatoes; diced (opt) |
| 2 | tb | Lemon juice |
| Salt and pepper | ||
| Chopped parsley |
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.
Serving size: 1 1/2 cups 194 cal .7 g fat 0 mg chol 86.7 mg sodium w/o added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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