Traditional lentil stew with sour cream and Debreceni sausages

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.

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.