Lentil stew with frankfurters

Name: Lentil stew with frankfurters
Total time: 45 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 400 g brown lentils (or 2 tins cooked lentils); 2 bay leaves; 1 onion, finely chopped; 2 tbsp oil; 2 tbsp flour; 1 tsp mustard; 1-2 tbsp vinegar; 1 tsp sugar; 200 ml sour cream (optional); salt; 6 pairs of frankfurters

Time: 45 min4 servingsapprox. 650 kcal / serving (estimated)approx. 25 g protein / serving

Lentil főzelék, a thick Hungarian vegetable stew, is the lucky dish of the Hungarian New Year's Eve and New Year's Day table, because by tradition lentils stand for money. Plenty of people love it on ordinary days too, especially with frankfurters or fried sausage. Mustard, vinegar and a little sugar give it its tangy taste, and with canned lentils it comes together quickly.

Lentil stew with frankfurters (illustration)

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Method

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Wash the lentils and cook in plenty of water with the bay leaves for 25-30 minutes until soft (skip this with tinned lentils).
Soften the onion in the oil, sprinkle over the flour and make a light roux.
Mix the roux with a little cold water, add to the lentils and season with mustard, vinegar, sugar and salt; boil for 5 minutes.
Heat the frankfurters in the stew or separately in water for 3-4 minutes; loosen with sour cream if you like.
It keeps 3-4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Salt the lentils only at the end of cooking, because lentils salted early stay harder.
Add the vinegar and sugar little by little, tasting as you go: a good lentil főzelék is slightly sweet and sour.
Főzelék thickens considerably as it cools, so loosen it with a little water or sour cream before serving.

Frequently asked questions

Do the lentils need soaking?

Brown lentils do not, as they cook in 25-30 minutes. If you have more time, soaking for 1-2 hours shortens the cooking time.

How long does it keep, and can it be frozen?

It keeps for 3-4 days in a container in the fridge, and for 3 months in the freezer. Add the sour cream only when serving.

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