ReceptnaptárLentil stew with eggs and pickles
This lentil főzelék, a thick Hungarian vegetable stew, is a lighter version of the classic: boiled egg and half-sour pickle take the place of sausage, so it is meat-free yet still provides 25 grams of protein per serving. Carrot and parsley root make the főzelék sweeter, and cider vinegar adds a fresh tang. It works equally well for an everyday lunch or dinner.
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Ingredients
Method
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- Rinse the lentils and simmer them with the carrots and parsley root in 1 litre of salted water for 25-30 minutes until tender.
- Fry the onion and garlic in the olive oil until glossy, stir in the flour, take off the heat, add the paprika and quickly loosen with a ladle of cooking liquid.
- Stir this roux into the lentils, cook together for 5 minutes, and season with vinegar and pepper.
- Boil the eggs for 8 minutes until hard, peel and halve them.
- Serve the stew with the eggs and sliced pickles; in a sealed box it keeps 4 days, reheat in the microwave with a few spoonfuls of water.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always add the paprika to the onions off the heat, and top up with the cooking water straight away, so that it does not turn bitter.
- Add the cider vinegar little by little as you taste, because the half-sour pickle also brings acidity to the dish.
- Cool the eggs in cold water after boiling, so that they peel more easily. Boiled for exactly 8 minutes, the yolk stays creamy.
Frequently asked questions
Is this dish vegetarian?
Yes, it contains no meat. For a vegan version, leave out the egg and serve it with fried tofu or mushrooms.
How long does it keep?
It keeps for 4 days in a sealed container in the fridge. It is best to boil the eggs fresh, and to reheat the főzelék with a few tablespoons of water.
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