Traditional lentil stew with sour cream and Debreceni sausages
(0)
50 min
Under an hour
Kifli Kukták
Klasszikus magyar tejfölös lencsefőzelék selymes rántással, babérlevéllel, mustárral és ropogósra sült debreceni páros kolbásszal. Tartalmas, melegítő őszi egytálétel, amely garantáltan az egész család kedvence lesz.
Preparation method
Preparation and cooking
Thoroughly sort through the lentils and rinse them in cold water. Finely chop the onion and crush the garlic. Slice the Debreceni sausages into rounds or score them closely.
Place the lentils in a large pot, and pour in enough water (approx. 1-1.2 litres) to cover them generously. Add the bay leaves, half of the crushed garlic, a teaspoon of salt, and a little ground black pepper. Bring to a boil over medium heat, then cover and simmer gently for 25-30 minutes, until the lentils are tender but do not fall apart.
Roux and seasoning
Heat the pork lard in a small pan. Sauté the finely chopped onion until translucent, then sprinkle in the all-purpose wheat flour and cook a golden-brown roux, stirring continuously. Remove from the heat, and stir in the sweet ground paprika and the remaining crushed garlic.
Chef's tip
Enhancing the smoky flavour: If you want an even bolder flavour, you can cook part of the sausage together with the lentils so the smoky paprika aroma completely infuses the stew.
Balancing the acidity: Always add the vinegar gradually at the very end to achieve a pleasantly tangy, balanced flavour.
Ingredients
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