European
Hungary - Vegetarian
Lencsefőzelék
Chef's Menu Description
Traditional Hungarian brown lentil pottage flavored with bay leaves, garlic, lemon juice, mustard, and a creamy sour cream roux.
Ingredients
- • 300g brown lentils, rinsed
- • 700ml vegetable broth
- • 2 bay leaves and 2 cloves garlic, minced
- • 150ml sour cream (tejföl)
- • 1.5 tbsp flour, 2 tbsp sunflower oil
- • 1 tsp Dijon mustard, 1 tbsp lemon juice
- • 1 tsp sugar, salt and pepper
Preparation Steps
1
Phase 1
Place rinsed lentils in a saucepan with vegetable broth and bay leaves. Simmer for 25 minutes until lentils are tender.
2
Phase 2
Heat oil in a small pan, cook minced garlic for 1 minute, stir in flour, and cook until lightly golden.
3
Phase 3
Whisk sour cream, mustard, and lemon juice into the roux. Stir into the simmering lentils until smoothly thickened.
4
Phase 4
Season with sugar, salt, and black pepper. Remove bay leaves and serve warm with a soft boiled egg or crusty bread.