|Lencse főzelék, |
served here with 3 slicesof Trunkey Creeks "Kick-arse Kransky"
2 cups of brown lentils
4 cloves of garlic
1 tbsp paprika
2 bay leaves
225 gms of sour cream (I usually use lite)
125 grams low-fat milk
optional: lightly fried smoked sausage (eg csabai or smoked kransky) for serving.
Wash lentils in a colander and discard any stones or discoloured lentils. In a pot lightly fry the garlic then pop in the lentils, salt, paprika, and bay leaves. Cover with water - about 2 cups. Cover and cook until the lentils are lovely and tender - should be 20-30 minutes. Keep an eye on the water level as you don't want it all to evaporate or you'll burn the lentils.
While the lentils are cooking mix the sour cream, milk, and flour and combine well. When lentils are cooked to your satisfaction stir this through the lentils and cook till the consistency is that of a thick stew.
If you are going to serve with smoked sausage then sliced the sausage and lightly fry it. Serve the lentils in a bowl with a few slices of sausage on top.