Hungarian-Style Layered Lentils with Sausage | Hearty Autumn One-Pot

Rinse the lentils thoroughly, then cook them in lightly salted water with bay leaves for about 25-30 minutes until tender, taking care not to let them break apart. Drain and set aside.

Hard-boil the eggs (about 9-10 minutes), place them in cold water, peel them, and slice them into even rounds. Thinly slice the smoked sausage, and dice the Kolozsvári bacon into small cubes.

In a pan, render the bacon cubes in the lard until crispy. Add the finely chopped onion and crushed garlic, then sauté until translucent. Remove from the heat, sprinkle with sweet paprika, salt, and freshly ground black pepper, then toss with the cooked lentils.