Delight in the heartiness of Hungarian cuisine with this classic lentil stew, known as „lencsefőzelék.” This comfort food showcases the humble lentil in a savory, creamy stew that’s both nutritious and flavorful. Serve it as a main dish or a side, capturing the essence of traditional Hungarian flavors.
Classic Lentil Stew
Delight in the heartiness of Hungarian cuisine with this classic lentil stew, known as "lencsefőzelék." This comfort food showcases the humble lentil in a savory, creamy stew that's both nutritious and flavorful. Serve it as a main dish or a side, capturing the essence of traditional Hungarian flavors.
Ingredients
- 1 cup green or brown lentils rinsed
- 1 piece onion finely chopped
- 2 piece carrots peeled and diced
- 2 piece potatoes peeled and diced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 teaspoon ground paprika
- Salt and pepper to taste
- 1 bay leaf
- 4 cups vegetable broth
- 1/2 cup sour cream optional, for garnish
- Fresh parsley for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in diced carrots and potatoes, and continue to cook for another 5 minutes.
- Sprinkle flour over the vegetables, stirring constantly to create a roux. Cook for an additional 2 minutes.
- Add minced garlic and ground paprika, mixing well to coat the vegetables.
- Pour in the rinsed lentils, vegetable broth, and bay leaf. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes or until lentils and vegetables are tender.
- Remove the bay leaf and adjust seasoning if needed.
- If desired, stir in sour cream for added creaminess.
- Serve the lentil stew hot, garnished with fresh parsley.