Side dishes

Lentil mosshosh

Ingredients for Cooking Lentil Moss

  1. Lentils 1.5 cups
  2. Dried apricots 1/2 cup
  3. Walnuts peeled 1/2 cup
  4. Onion 1 medium onion
  5. Vegetable oil 1-2 tbsp. spoons
  6. Parsley 1 small bunch
  7. Ground black pepper to taste
  8. Salt to taste
  • Main ingredients: Dried apricots, Nuts, Lentils
  • Serving 4 servings
  • World Cuisine


Saucepan, Frying Pan, Mortar, Colander or Sieve, Cutting Board, Wooden or Dining Spoon, Measuring Cup, Knife

Cooking lentils moshosha:

Step 1: take red or white lentils.

There are different types of lentils. For cooking moshosh, it is better to take red or white lentils. The variety determines not only the taste of the product, but also the preferred cooking methods, which is especially important for those who wish to experiment with lentils in the home menu.

Step 2: prepare the lentils for cooking.

We take lentils, pour it into a dish and sort it out. After you sorted it out and put it in a colander or sieve, it must be washed under a stream of cold running water. Then put it in a pan and fill it with two glasses of cold water. Then immediately put the lentils on a slow fire and boil it until cooked for 30-40 minutes, periodically stirring with a wooden or tablespoon so that it does not burn. Before cooking, about five minutes before cooking, should be salted. After cooking, remove from heat without draining water.

Step 3: take dried apricots.

We take dried apricots, pour it into a colander or sieve and rinse under a stream of cold water. Then put in a plate and put aside. To choose a good dried apricot that has not been processed with "harmful chemistry", follow the ancient wise rule "Not all that glitters is gold!". Pay attention to her appearance. It should be elastic and slightly harsh, matte with an ash tint - this is what this dried fruit becomes when properly dried. While vibrating dried apricots, take a look at the nondescript grayish, pale yellow fruits, or the fruits of dark brown color - you have a chance that they were not treated with chemicals. It may still be pale orange, yellowish, because it contains a lot of carotene.

Step 4: take the walnuts.

For cooking lentils, we took peeled walnuts. They should be crushed in a mortar or finely chopped with a knife. Then pour into a plate and set aside. The kernels of peeled nuts must be full and intact. Wrinkled and dull, they probably lost their useful qualities. If you can try a nut before you buy it, try it. Spoiled it will give an unpleasant bitter aftertaste. Brown or golden color and a natural, pleasant aroma speaks about the freshness of the fruit.

Step 5: take onions.

Peel onions, rinse thoroughly and chop with a knife. Then pour the chopped onion into a pan with warmed vegetable oil and fry it until transparent, constantly stirring with a wooden or tablespoon.

Step 6: take a bunch of parsley.

When buying parsley, you should pay attention to its appearance. The main criterion for evaluating acquired parsley is freshness. It is proved that in cut greens up to 70% of vitamins, in particular ascorbic acid, are destroyed within an hour after collection. Take parsley and rinse thoroughly, shake off water and finely chop.

Step 7: mix the ingredients.

In a pan with boiled lentils, add chopped nuts, dried apricots and chopped onions. Cook over low heat, stirring with a wooden or tablespoon, for 10 to 15 minutes. Then the dish is ready!

Step 8: Serve the lentil moss.

Put the moshosh on a flat dish, sprinkle with black pepper and finely chopped parsley. Lentil moss can be served both cold and hot. Enjoy your meal!

Recipe Tips:

- - Mshosh is better to cook from red or white lentils.

- - To give the dish a pleasant acidity in lentil mosshosh instead of dried apricots, you can

- add prunes or dried dogwood.

- - Lentil moshosh can be served as an independent dish, as it is

- perfect for rice.