Korhely lentil stew with sausage | Hearty autumn one-pot meal

Rinse the brown lentils thoroughly under cold water, then drain. Taste the sauerkraut: if you find it too sour, rinse it once and squeeze out the excess liquid, then cut it into slightly shorter strands.

Peel the yellow onions and garlic, then finely chop them. Dice the Kolozsvári bacon into 0.5 cm pieces, and slice the smoked sausage into rounds.

Heat the lard in a large, heavy-bottomed pot and fry the diced bacon until translucent and lightly crispy. Add the sausage rounds and fry for 2-3 minutes until they release their spiced fat, then transfer half of the sausage rounds to a plate for serving.