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The Good Hearted Woman

Home Cooking & Cozy Living

  • FOOD HOLIDAYS CALENDAR

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée 21 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world?  With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. ?

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman
5 from 8 votes

Armenian Lentil Stew

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish, Soup
Cuisine: Armenian, Comfort Food
Keyword: lentils
Servings: 8
Calories: 174kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

  • 1 cup dried red or brown lentils or combination
  • 5 cups vegetable or chicken broth
  • 1/2 cup golden raisins or chopped dried apricots
  • 2 tablespoons olive oil
  • 1/2 large onion diced
  • 1 pound eggplant peeled and diced 1/4-3/8"
  • 28 ounces canned diced tomatoes undrained
  • 1 whole bell pepper red, green or yellow, diced
  • 3 cloves garlic minced
  • 1 tablespoon packed brown sugar
  • 2 teaspoons hot paprika or regular paprika
  • 1-2 teaspoons kosher salt or to taste
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1 heaping teaspoon crushed dried mint leaves
  • 1/2 teaspoon lemon zest

Garnish (Optional)

  • fresh mint or cilantro chopped
  • sour cream or plain Greek yogurt
US Customary - Metric

Instructions

  • Rinse lentils and place in large sauce pan.
    Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat.
    Reduce heat, cover, and simmer for 20 minutes. 
  • Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions.
    Saute onions 5-7 minutes, until translucent.  
  • Add eggplant, tomatoes, bell pepper, and garlic to onions.
    Reduce heat, cover, and simmer for 10 minutes. 
  • Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. 
    If stew becomes too thick while cooking, add additional broth or water.
  • Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt.
    Serve as is, or over cooked bulgar or basmati rice. 

Notes

 
Like most stews, this is always better the next day when the flavors have had a chance to play together. 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 576mg | Fiber: 9g | Sugar: 10g | Vitamin A: 488IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!




Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Recipes, Vegan, Vegetarian Tagged With: Armenian, eggplant, stew, vegetables

Naturally-Dyed Armenian Easter Eggs

March 31 By Renée 22 Comments

Beautiful, Naturally-dyed Easter Eggs are a traditional part of the holiday celebration in many countries across the globe, including Armenia, Russia, Serbia, and Greece. Now you can make them part of your spring traditions, too!

Naturally Dyed Armenian Easter Eggs | The Good Hearted Woman

Many European, Mediterranean and West-Asian countries share this tradition of making naturally-dyed Easter eggs, including Russia, Serbia, and Greece. However, my closest ties (aka my three oldest grandkids) are half Armenian, so that’s who’s getting top billing today! 

Three of the most adorable Armenian-Americans ever!

Three of the most adorable Armenian-Americans ever! (Says their Nana.) 

In 301, Armenia became the first state in the world to adopt Christianity as its official religion, and since that time, Easter has been a beloved and much anticipated holiday for its people. Today it is celebrated with many traditional events, dishes, songs, greetings.  

The custom of coloring eggs red for Easter has its roots in the biblical lore regarding red eggs and cheorek (sweet bread):

When Christ was crucified, his mother took some eggs and bread wrapped in the shawl. When the Mother saw her Son crucified and his arms bleeding, she knelt down and cried. The Mother’s tears and Son’s blood dropping on the shawl colored the eggs and bread. Then the Mother put the shawl on her head.

Easter Eggs in a basket

These beautiful Armenian Easter Eggs are very easy to make – the most difficult part of making them is collecting the onion skins.

If you plan ahead, you can just save your onion skins as you use them. However, the easiest way is to go to your local grocery store and clean out the bottoms of the onion bins. I filled a large sack in a matter of minutes, and they didn’t charge me a cent.

Naturally Dyed Armenian Easter Eggs | The Good Hearted Woman

How to Make Naturally-dyed Easter Eggs

To make naturally dyed eggs with lovely, leafy designs, you will need:

  • Eggs 
  • Cilantro, dill, or parsley (or anything else that you think would look pretty)
  • 1 bag of onion skins (probably about 8-10 onions worth, or more)
  • 1 pair of nylons (yes, they can be old or runny.)
  • Twist ties, yarn or twine
  • Olive oil for polishing eggs
  • 1 large soup pot

Prepare the Dye Bath (You can do this step a day or two ahead of time if you want.)

Fill the soup pot with onion skins.  Add enough water (about 2-3 quarts) to cover the skins and push them all down in the water.

Onion skins in soup pot

Onion skins and water in soup pot

Over medium heat, bring to a boil and then simmer 15-20 minutes. Remove from heat and let cool.

Natural red dye made from onion skins

Natural red dye made from onion skins

How to Put Leaf Designs on Naturally-Dyed Easter Eggs (For eggs with leaf designs, begin here.)

  1. Use scissors to cut the legs of the nylons into 4-5” tubes.
  2. Tie a tight knot at the end of each tube.
  3. Use a little water to adhere a small leaf or flower to an egg.
  4. Carefully insert the egg into the nylon tube and draw the nylon tightly up and around it.
  5. Secure the end of the tube with a twist tie, yarn, or twine.

Eggs wrapped in nylons with leaf design, ready for dye bath.

How to Make Naturally-Dyed Easter Eggs (For solid eggs with no design, begin here.)

  1. Put raw eggs into the cool dye. Make sure they are completely submerged. (I like to leave the onion skins in the dye and use them to separate and cushion the eggs.)
  2. Bring dye to a gentle boil, then reduce heat to low and simmer for about 10 minutes.
  3. Turn the heat off, and allow the eggs bathe in the dye for at least another 10-15 minutes, until they reach that lovely brick-red color.
  4. Remove eggs from dye bath and allow to cool completely.

Prepared eggs in dye bath.

Finishing the Naturally-dyed Armenian Easter Eggs

  1. Remove nylon tube from egg.  (You can use these again.)
  2. Carefully peel off leaves or flowers.
  3. Polish eggs with a little olive oil and a paper towel.

Naturally dyed Armenian (or Russian, Greek, Serbian) Easter Eggs | The Good Hearted Woman

More Easter Traditions on GHW:

  • Italian Easter Dove Bread
  • Ginger Chili Deviled Eggs
  • Beach Towel Bunny Easter Basket [Step-by-Step Tutorial]

Naturally Dyed Easter Eggs [Armenian, Russian, Serbian, etc.]

Wavy Line
Many thanks, Maria, for all your help and encouragement. (And thanks, Google Translate, for making it possible!)
Շնորհակալություն, Մարիա, բոլորի համար, ձեր օգնության եւ քաջալերանքի.

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Naturally Dyed Armenian Easter Eggs (Russian, Serbian, Greek) | The Good Hearted Woman   Naturally Dyed Armenian Easter Eggs (Russian, Serbian, Greek) | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Arts, Crafts & DIY, Cozy Living Tagged With: Armenian, Easter, Greek, Holidays, traditions

Armenian-style Eggplant & Carrot Salad

August 6 By Renée 4 Comments

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck.

Armenian Eggplant & Carrot Salad | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Some years ago, my daughter married a charming Armenian who can cook like there is no tomorrow. Over the years since he joined our family, Vahe has introduced me to the foods and culinary traditions of his native country, and one of my favorites is a little rolled vegetable preparation called Armenian Eggplant Rolls. Wrapped in long strips of garlic-infused fried eggplant, these are delicious little carrot-stuffed beauties hit all the best savory buttons, with just the right amount of sweet undertones.

As much as I love Eggplant Rolls though, I’m not a fan of making them. The original recipe is heavy on oil (eggplants are real sponges when you fry them!), and somewhat labor intensive.

Instead, I created this Eggplant & Carrot Salad – a simple alternative that tastes great, cuts the fat to almost nothing, and is very easy to make.

Armenian Eggplant & Carrot Salad | The Good Hearted Woman

While the end result isn’t quite as pretty as the little beauties my daughter makes, Eggplant & Carrot Salad does make a good presentation – vibrant, colorful and delicious, and perfect for everything from a light spring lunch to an autumn potluck.

Armenian Eggplant & Carrot Salad | The Good Hearted Woman

Armenian-style Eggplant & Carrot Salad

Armenian-style Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck. 
Prep Time15 mins
Chilling Time1 hr
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Armenian
Keyword: carrots
Servings: 8 servings
Calories: 115kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 4 cups grated carrots about 1 pound
  • 1/2 bunch cilantro chopped
  • 1/2 cup shelled edamame optional - I add these to the mix because I like the extra crunch.
  • 1/3 cup walnuts finely chopped
  • 2 cloves garlic minced
  • 3/4 cup light Sour Cream
  • About 3/4 tsp kosher salt or to taste
  • 1 large eggplant roasted, cooled and chopped into 1/2 cubes
US Customary - Metric

Instructions

  • Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture.
    Gently fold in chopped roasted eggplant.
  • Refrigerate for at least 1 hour before serving.
    I usually make this a day ahead of time, and refrigerate overnight.
  • To serve, garnish with additional chopped cilantro.

Notes

Make it Vegan- friendly: Substitute in vegan sour cream.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10809IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Wavy LineWe love carrot salads! Here’s a few of our favorite carrot salad recipes:

  • Kale & Carrot Salad
  • Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs
  • Grammi’s Carrot Pineapple Jello Salad (Sunshine Salad)

Be sure to try our Carrot Ginger Salad Dressing recipe, too!

Wavy Line

Armenian-style Eggplant & Carrot Salad • Mostly savory, slightly sweet, and totally De-lish!  Tweet & Share!

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Armenian Eggplant & Carrot Salad | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipes, Salads, Side Dishes, Vegetarian Tagged With: Armenian, carrots, cilantro, Mediterranean, nuts

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