Lentils with Dried Apricots

Ingredients:

1 cup lentils
50 g/2 oz dried apricots
1-2 leeks
25 g/1 oz shelled walnuts
2-3 tbsp vegetable oil

Wash picked over lentils, cover with 2 1/2 cups of cold water and boil 1-1 1/2 hours. Fry thinly sliced leeks together with dried apricots, soaked for about 15 minutes in warm water, in oil, season with salt and pepper and add it to a pot with lentils. Add crashed or passed through a meat grinder walnuts and cook for another 10-15 minutes.

Sprinkle with finely chopped cilantro leaves just before serving.

Lentils Braised with Smoked Brisket

Ingredients:

1 cup lentils
150 g/5 oz brisket
2 onions
1 tbsp tomato paste

Soaked washed lentils in cold water for 3-4 hours, drain.  Scald brisket with boiling water and slice thinly. Thinly slice onions and brown them on a skillet together with brisket. Put drained lentils into a pot, add brisket with onions, tomato paste, salt, pepper, bay leaf, 1 cup of water or broth, cover the pot and cook on low heat for  30 minutes. Just before serving pile lentils into a mound on a serving plate and sprinkle with finely chopped dill or parsley leaves.

Lentils with Butter, Tomato Paste, and Onion

Ingredients:

1 cup lentils
2 tbsp butter or vegetable oil

Pick lentils over, wash, add 2 cups of cold water and soak for 3-4 hours. Drain soaking water, cover lentils with fresh water and bring to boil. Season with salt just before the end of cooking. Lentils are cooked when its grains are soft. Drain all remaining water and dress lentils with butter.

Lentils could be dressed with browned onions. Finely slice 1 medium onion and brown it in a small quantity of butter(oil), remaining butter add directly to lentils.

Lentils with tomato paste and onions is cooked according to above instructions, just add 3-4 tbsp of tomato paste to fried onions and fry a little bit longer. For lentils with sour cream and onions add 1/2 cup of sour cream to onions and bring to simmer.

Pea or Lentil Puree

Ingredients:

1 cup peas or lentils
1 onion
2 tbsp butter or vegetable oil

Pick over and wash peas, then cover with water cook on low heat. When peas are cooked , drain the remaining water, season with salt , then mash and rub through a sieve or pass through a meat grinder. Add diced browned onion and mix well.

Same procedure is used for making puree with lentils.

Bean and Potato Casserole

Ingredients:

2 cups beans
500 g/1 lb 2 oz potatoes
2 onions
2 tbsp butter or vegetable oil

Pass boiled potatoes and beans through a meat grinder, season with salt and mix well. Put half of the mix on a well-oiled ovenproof skillet, smooth the top, put a layer of caramelized onions, and cover with the remaining bean and potato mix. Smoth the top again, sprinkle with oil and bake until browned on top.

Bean Croquettes with Mushroom Sauce

Ingredients:

2 cups cooked beans
50 g/2 oz white bread
1/4 cup milk
2 eggs
20 g dried mushrooms
1/2 tbsp flour
2 tbsp breadcrumbs
3 tbsp butter or vegetable oil

Mix cooked beans with bread soaked in milk. Pass the mixture through a meat grinder, add eggs, season with salt and mix well. Shape croquettes from the ground beans, coat with breadcrumbs and fry in a skillet.

Serve with mushroom sauce. (ed. note — Presumably dried mushrooms and flour in this recipe should be cooked into a mushroom sauce; however, this recipe stops right after this sentence.)

Green Beans with Walnut Sauce

Ingredients:
(For the sauce)
100 g/4 oz shelled walnuts
100 g/4 oz scallions
50 g/2 oz cilantro or parsley
1/4 cup distilled vinegar
1 clove garlic
Remove strings from green beans, wash beans in cold water, cut into pieces and cook in boiling salted water, approximately 15-20 minutes.

Drain cooked beans in a strainer, then put into a salad or other deep bowl and top with Walnut Sauce. Sprinkle with finely chopped dill or parsley leaves just before serving.

To make sauce in a mortar crash walnuts together with garlic, add salt, ground red pepper (cayenne, paprika, chili powder), finely chopped scallions and cilantro (or parsley).  Mix everything well and then add vinegar.

Beans with Walnuts

Ingredients:

1 cup dry beans
50 g/2 oz shelled walnuts
1 leeks
75 g/3 oz scallions

Pick beans over, wash, and soak in cold water. Drain soaked beans, cover with cold water and bring to boil. Cook until done, then add sliced leek and bring back to boil.

Crush walnuts, add to drained beans, season with salt and pepper.

Put prepared beans into a salad or other deep bowl. Sprinkle with chopped herbs just before serving. This dish could be served hot or cold.

Beans with Potatoes

Ingredients:

1 cup beans
500 g/1 lb 2 oz potatoes
2 onions
2 tbsp sour cream
2 tbsp tomato paste
2 tbsp butter or vegetable oil

Boil beans and potatoes separately. Cut boiled potatoes into slices, brown in oil and mix with beans. To the pot with potatoes and beans add sour cream, diced browned onions, tomato paste, season with salt and pepper, mix, cover the pot and warm through in an oven or on a low heat.