Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups water
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
Special Equipment Needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the lentils and pick out any debris. Soak the lentils in water for at least 1 hour.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the flour to the pot and stir until the flour is absorbed by the oil and onion mixture.
4. Add the water to the pot and stir until the flour mixture is dissolved.
5. Drain the soaked lentils and add them to the pot.
6. Add the paprika, salt, and black pepper to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
8. Use an immersion blender to blend the lentil mixture until it is smooth and creamy. (Alternatively, you can transfer the mixture to a blender and blend until smooth.)
9. Stir in the sour cream until it is fully incorporated.
10. Serve hot.
Time:
Preparation time: 1 hour (including soaking time for lentils)
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 600mg
Total carbohydrates: 28g
Dietary fiber: 12g
Protein: 12g
Substitutions for ingredients:
- You can use any type of lentils for this recipe, but cooking times may vary.
- You can use olive oil instead of vegetable oil.
- You can use cornstarch instead of flour for a gluten-free version of this recipe.
- You can use plain yogurt instead of sour cream.
Variations:
- Add diced potatoes or carrots to the pot for added texture and flavor.
- Add chopped bacon or sausage for a meatier version of this recipe.
- Use different spices, such as cumin or coriander, to change the flavor profile.
Tips and Tricks:
- Soaking the lentils before cooking will help them cook faster and more evenly.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the lentil főzelék in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the lentil főzelék in a bowl with a dollop of sour cream and a sprinkle of paprika on top.
Garnishes:
- Chopped fresh parsley or cilantro
- Croutons
- Grated cheese
Pairings:
- Crusty bread
- Rice
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken
- Steamed rice
Troubleshooting Advice:
- If the lentil főzelék is too thick, add more water or broth to thin it out.
- If the lentils are not cooked through, simmer for a few more minutes until tender.
Food Safety Advice:
- Make sure to rinse the lentils thoroughly before soaking and cooking.
- Store any leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food History:
Lentil főzelék is a traditional Hungarian dish that is typically served as a main course. It is a thick and creamy soup made with lentils, flour, and sour cream.
Flavor Profiles:
Lentil főzelék is savory and slightly tangy, with a creamy texture and a hint of paprika.
Serving Suggestions:
Serve the lentil főzelék as a main course with a side of rice or crusty bread.
Related Categories
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Region: Hungarian
Taste: Savory, Tangy, Earthy, Herbaceous, Nutty