Lentils with kuraga

1 serving


Rinse the scrambled lentils, pour cold water and cook for 90 minutes. Then finely chopped bulb onions together with kuraga, preliminarily soaked for 15 minutes in warm water, fry with oil, add salt, pepper, transfer everything to a saucepan with boiled lentils. Put the walnut kernels passed through the meat grinder there. Cook all this mass for 10 - 15 minutes, then remove from the heat. When serving, sprinkle finely chopped greens on top.