Mshosh

Pick over the green lentils, rinse well in cold water, and transfer to a pot. Pour in 750 ml water, bring to a boil, reduce the heat, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape.

If any liquid remains after cooking, drain the lentils through a sieve; don't overcook them into a mush.

Finely chop the onion. Heat vegetable oil in a wide skillet over medium heat and sauté the onion for about 7 minutes, until translucent and lightly golden.

Rinse the dried apricots, pat dry, and cut into small pieces. Add them to the onion along with the walnuts and cook for another 4–5 minutes, until the apricots caramelize slightly and the nuts turn fragrant.

Transfer the cooked lentils to the skillet with the onion, apricots, and walnuts, and gently stir together without mashing the lentils.

Season the mshosh with salt and black pepper to taste, warm through for 2 minutes, and remove from the heat.

Before serving, sprinkle with finely chopped parsley. Serve mshosh warm as a main course or side dish; it's also delicious chilled as a salad appetizer.