Mshosh — Armenian Green Lentil Salad with Dried Apricots and Walnuts

Sort and rinse the lentils in a strainer. Bring 1 liter water and the bay leaf to a boil, then add the lentils and cook uncovered over medium heat. Starting at 18 minutes, take one out and crush it to test: the outside should be soft and the center slightly firm. Drain immediately and spread the lentils on a tray so the steam can escape. Discard the bay leaf.

Cut the onion into thin half-moons. Heat the oil in a wide skillet and cook the onion over high heat for 5 minutes, stirring. Reduce the heat to medium and cook for 17 minutes more, stirring occasionally. The onion should turn dark brown and the edges should become slightly crisp; discard any blackened pieces, which will taste bitter.

Toast the walnuts in a dry skillet over medium heat for 4 minutes, until fragrant and one shade darker. Crush them in a mortar or chop them with a knife into pieces about the size of a lentil; finely ground walnuts will make the meze cloudy.

Cut the apricots into 5 mm cubes. If they are dry and firm, soak them in warm water while the lentils cook, then drain and chop them.

Transfer the lentils to a wide bowl. Add the onion and its oil, apricots, walnuts, salt, black pepper, red pepper flakes, and chopped parsley. Fold gently from the bottom with a spoon, only until combined, so the lentils stay whole. Taste and adjust the salt.