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](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-11-GHW.jpg)
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](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/LV-1-GHW.jpg)
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](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-4-GHW.jpg)
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](http://wpfc.ml/b.gif)
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
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
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
Nutrition
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].
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](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-Pin-1.jpg)
![Naturally Dyed Easter Eggs [Armenian, Russian, Serbian, etc.]](https://thegoodheartedwoman.com/wp-content/uploads/2015/03/P1100452-2.jpg)
