Bakonyi Mushroom and Lentil Ragout | Hearty Hungarian One-Pot
(0)
45 min
Under an hour
Kifli Kukták
Klasszikus magyaros bakonyi ízvilágú, krémes és gazdag egytálétel zsenge barna csiperkegombával, tápláló lencsével, pirított kolozsvári szalonnával és selymes tejfölös paprikamártással. Tökéletes őszi melengető fogás.
Ingredients
Preparation method
Preparation
Rinse the lentils in cold water and drain thoroughly. Dice the Kolozsvári bacon finely. Clean the cremini mushrooms and cut them into neat slices. Finely chop the onion, crush the garlic cloves, and dice the Hungarian wax pepper and tomato into small cubes.
Cooking
In a spacious pot, fry the diced Kolozsvári bacon over low to medium heat until crispy and its aromatic smoked fat is rendered.
Add the finely chopped onion, diced pepper, and tomato to the rendered fat, then sauté for 4-5 minutes until translucent and juicy. Add the crushed garlic and sliced cremini mushrooms, and fry over brisk heat for another 4-5 minutes until the mushrooms take on a slight color.
Chef's tip
By mixing wild mushrooms (e.g. porcini or chanterelles) with the cremini mushrooms, you can achieve even deeper, more rustic autumn flavors.
The lentil ragout matures and tastes even better the next day, making it an ideal make-ahead, warming meal for chilly days.
We Also Recommend
Show all
45 min
Under an hour
Venison Leg Steak with Wild Mushroom Sauce | Tender Autumn Game Roast
Kifli Kukták
Balkan Pork Djuvec with Rice and Roasted Vegetables | Juicy Oven-Baked Dish
Kifli Kukták
Traditional Bean Stew with Sour Cream | With Juicy Smoked Pork Shoulder
Kifli Kukták
Sheet-Pan Roasted Autumn Vegetables with Sheep's Milk Cheese | Flavorful Main Dish
Kifli Kukták
Traditional Hungarian bean goulash with smoked pork knuckle and csipetke | Hearty one-pot dish
Kifli Kukták
