Description
Lencsefőzelék is a traditional Hungarian lentil stew, rich in flavor and nutrients. It’s a hearty dish perfect for cold days.
Ingredients
Scale
- 250g brown lentils
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 bay leaf
- 1 tbsp oil
- Salt and pepper to taste
- 500ml water or vegetable broth
Instructions
- Rinse the lentils under cold water.
- Heat oil in a pot and sauté the onion until translucent.
- Add garlic, carrot, and paprika, stirring for 1 minute.
- Mix in tomato paste and lentils.
- Pour in water or broth, add bay leaf, and bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes or until lentils are tender.
- Season with salt and pepper.
- Serve hot.
Notes
- Soak lentils for faster cooking.
- Adjust thickness with more water if needed.
- Pairs well with bread or pickles.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil stew, Hungarian food, vegetarian dish