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Lencsefőzelék
Lentil stew
Lencsefőzelék: thick Hungarian brown lentil stew with bay, carrot, paprika roux and a dash of vinegar
On New Year's Day all over Hungary, a pot of lencsefőzelék sits on the stove, because every lentil eaten is meant to bring a coin in the year ahead. The rest of the year it is an everyday Budapest canteen dish. Meat-eaters often top it with sausage or a fried egg; this version is fully plant-based and eaten with pickled vegetables and crusty bread. The lentils cook until creamy with a whole bay leaf, a little carrot and onion, then a paprika roux made with oil and a dash of vinegar turn them into a thick, savoury, gently sour stew. Where most people go wrong is making the roux too dark or adding paprika over high heat, which turns it bitter; take the pan off the heat first. Chef's tip: rest the finished stew for 10 minutes before serving; it thickens and the flavours settle.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the lentils
- 14 oz brown lentilsrinsed
- 6 ¼ cups water
- 1 carrotfinely diced
- 1 ½ tsp salt
For the roux
- 3 tbsp sunflower oil
- 1 onionfinely chopped
- 2 tbsp plain flour
- 1 tsp sweet paprika
- 2 garlic clovescrushed
- 1 tsp mild mustard
- 2 tbsp white wine vinegar
- 1 tsp sugar
- ½ tsp black pepper
To serve
- 7 oz Hungarian pickled vegetables (optional)
- 4 slices crusty bread (optional)
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Method
0/7 doneStep 1: Put 14 oz brown lentils, 6 ¼ cups water, 3 bay leaves and 1 carrot in a large pot and bring to the boil, skimming off any foam. Simmer gently for 30 minutes, until the lentils are completely soft. Add 1 ½ tsp salt for the last 10 minutes.
30 minStep 2: Meanwhile, heat 3 tbsp sunflower oil in a frying pan over a medium heat and fry 1 onion for 6 minutes, until soft and light golden.
6 minStep 3: Stir 2 tbsp plain flour into the onion and cook for 2 minutes, stirring, until it smells toasty and turns pale blond.
2 minStep 4: Take the pan off the heat and stir in 1 tsp sweet paprika, then at once ladle in about 250 ml of lentil liquid and whisk until smooth.
1 minStep 5: Pour the sauce into the lentils and simmer for 5 minutes, stirring often, until the stew is thick and creamy. Remove the bay leaves.
5 minStep 6: Stir in 2 garlic cloves, 1 tsp mild mustard, 2 tbsp white wine vinegar, 1 tsp sugar and ½ tsp black pepper. Taste and add a little more vinegar if you like it sharper.
1 minStep 7: Rest for 10 minutes off the heat, then serve with 7 oz Hungarian pickled vegetables and 4 slices crusty bread.
10 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 25 g
- Carbs
- 64 g
- Fat
- 11 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lencsefőzelék take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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