Lentil Stew
Lentil Stew is a staple dish in Hungarian cuisine, found in almost every household, especially in winter when a warm, nutritious meal is needed. Lentils are rich in protein and fiber, making them not only delicious but also a healthy choice. In the traditional recipe, the lentils are cooked in a thick, spicy broth, flavored with garlic, onions, and other aromatic spices.
Lentil stew is especially popular in the period after Easter when Easter ham is served with lentil stew. In addition, lentil stew is a perfect side dish, but it can also stand alone as a meal, even with a fresh slice of bread. A truly delicious and nutritious dish that has been on the tables of Hungarian families for decades.
Ingredients for this recipe
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Preparation Steps
1
Rinse the lentils thoroughly, then soak them in cold water overnight.
2
The next day, drain the lentils and place them in a pot with fresh water. Add the bay leaves and bring to a simmer over medium heat. Cook until the lentils are tender.
3
While the lentils are cooking, dice the onion and sauté it in oil until softened. Add the minced garlic and Hungarian sweet paprika, and cook for another minute until fragrant.
4
Pour the cooked lentils and their cooking liquid into the pot with the sautéed onion mixture. Season with salt and pepper.
5
In a small bowl, whisk the flour into the sour cream until smooth. Gradually stir the sour cream mixture into the lentil stew, stirring constantly to prevent lumps. Simmer until the stew thickens.
6
Cook for another 5 minutes, then taste and adjust the seasoning with salt and pepper as needed. Serve hot.
