Hungarian-style skillet lentils with sausage | Saucy autumn one-pot dish

Cut the Kolozsvári bacon into fine, small cubes, and slice the smoked sausage into rounds about half a centimeter thick. Peel and finely chop the onion, and crush or mince the garlic cloves. Core, wash, and finely dice the Hungarian sweet pepper, and dice the tomato as well. Pour the canned lentils into a sieve, rinse thoroughly under cold running water, and let drain well.

Melt the pork lard in a large, deep skillet or cast-iron pot over medium heat, then add the diced Kolozsvári bacon. Sauté for 4-5 minutes until the bacon cubes turn nice golden brown and render their fat. Then add the sliced sausage and fry for another 2-3 minutes until lightly browned and fragrant. Remove the bacon cracklings and sausage slices into a small bowl, leaving the rendered fat in the pan.

Add the finely chopped onion to the smoky fat remaining in the pan. Sauté over medium heat until translucent, about 4-5 minutes. Add the diced sweet pepper, tomato, and crushed garlic, then sauté for another 3 minutes until you get a juicy lecsó base.