Debreceni Lentil One-Pot | Hearty Hungarian Dish
(0)
50 min
Under an hour
Kifli Kukták
Kiadós és szaftos magyaros egytálétel barna lencsével, pirított debreceni kolbásszal, burgonyával és sárgarépával. A fűszerpaprika, babérlevél és egy leheletnyi mustár tökéletes harmóniát teremt ebben a laktató családi fogásban.
Preparation method
Preparation and browning
Rinse the lentils thoroughly and soak them in lukewarm water for 20-30 minutes. Peel the potatoes and carrots, then cut them into bite-sized cubes and slices, respectively. Finely chop the onion and garlic, and slice the Debreceni sausages.
Heat the lard in a large pot and brown the sliced Debreceni sausages for 2-3 minutes until they get a nice red color and a delicious seared crust. Remove the sausages onto a plate, leaving the flavorful rendered fat in the pot.
Simmering and serving
Sauté the finely chopped onion in the remaining fat in the pot until translucent, then add the crushed garlic. Remove from heat, sprinkle with sweet paprika, stir, and pour in 1 liter of water or stock.
Chef's tip
If you prefer a thicker sauce, crush a few of the cooked potato cubes against the side of the pot with a wooden spoon.
Along with the mustard, you can add a few drops of vinegar or lemon juice at the very end of cooking for a traditional Hungarian lentil flavor.
70 min
Under an hour
