Armenian lentils, Central Otago apricots, brown rice, greens and confit garlic yoghurt*

couples, families

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
2 cloves
Family
3 cloves
Apricot
Couple
All
Family
All
Red split peas
Couple
1 pack
Family
1 pack
Armenian spices
Couple
1 packet
Family
1 packet
Tomatoes
Couple
1 tin
Family
2 tins
Water^
Couple
2 tins
Family
3 tins
Brown rice
Couple
1 packet
Family
1 packet
Silverbeet
Couple
All
Family
All
Green beans
Couple
1 bag
Family
1 bag
Parsley
Couple
All
Family
All
Confit garlic yoghurt
Couple
1 pottle
Family
1 pottle

We tasted these apricots and loved the tartness and intense fruit flavour. Searching for something to do with them we stumbled upon an Armenian dish.

After a few tweaks and a Green Dinner Table twist, it’s on the menu for the first time. We would love to know what you think.

Instructions

1

Dice the onion, mince the garlic and thinly slice the apricots.

2

In a medium pot with a good splash of olive oil, cook the onion, garlic and apricots for 5 minutes. Add salt a pinch of salt.

3

Bring another medium pot of water to a boil with a pinch of salt.

4

Add the spices, split peas, tomatoes and water to the apricots. Cook stirring regularly for 20 minutes, until the lentils are cooked. Taste and add more salt before serving.

5

While the lentils are simmering, cook the rice in water for about 15 minutes until soft, strain and keep warm.

6

Remove a little of the stalk from the silverbeet and slice. Trim the tops off the beans.

7

Pick the parsley leaves from the stalk and finely chop.

8

Once the lentils and rice are just about ready, cook the greens.

In a large pot on high heat, add a splash of oil, stir fry the greens for 30 seconds with a pinch of salt. Add the silverbeet and cook until wilted. Add another pinch of salt.

9

Serve rice topped with lentils and greens on the side. Spoon over with yoghurt and sprinkle with a generous handful of parsley.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.