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    Armenian Ragout of Lentils and Squash


    Source of Recipe


    "Eat More, Weigh Less," by Dean Ornish

    * Exported from MasterCook *

    Armenian Ragout of Lentils, Squash, & Apricots

    Recipe By : Dean Ornish
    Serving Size : 4 Preparation Time :0:00
    Categories : Beans, Low-fat, Main Dish, Vegetarian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds butternut squash
    3/4 cup green lentils
    1 cup vegetable stock -- plus more
    -- as needed for thinning and
    -- reheating
    1 onion -- chopped
    2 garlic cloves -- finely minced
    1 teaspoon cinnamon
    1/2 cup dried apricots -- cut into
    -- quarters -- soaked in hot
    -- water
    1 cup plum tomatoes -- diced (optional)
    2 tablespoons lemon juice
    salt and pepper
    chopped parsley

    Preheat the oven to 375 degrees F.

    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 calories, 0.7 g fat, 0 mg cholesterol, 86.7 mg sodium without added salt, 3% of calories from fat

    Posted by DEEANNE, GEnie F&W RT, 11/4/93


    Source:
    "Eat More, Weigh Less"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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