Lencsefozelek (Buttered Lentils)
Submitted by Angellink
Lencsefozelek is a traditional Hungarian buttered lentil dish simmered with carrot, cloves, and parsley, then finished with rich melted butter. Serves 6 and pairs beautifully with sausages or game.
YIELD
6 servingsPREP
10 minCOOK
90 minREADY
9 hrsLencsefozelek is Hungary’s answer to the question of what to do with a pound of lentils and a patient afternoon.
Dried lentils soak overnight, then get a long, slow simmer with sauteed onion, sliced carrot, a whisper of ground cloves, and flat parsley. That pinch of cloves is the quiet differentiator, lending a faintly spiced warmth that you’d never guess was there but would definitely miss without it.
The finish is straightforward and generous: while the lentils are still steaming hot, you stir in a full quarter pound of butter until it melts completely into the pot. The result is silky, hearty, and deeply satisfying.
Traditionally served alongside game, game birds, or sausages as a substantial side dish.
Chef Tips
- Don’t skip the overnight soak. It cuts down cooking time and ensures even, tender lentils.
- Stir the butter in while everything is very hot so it emulsifies into the lentils rather than pooling on top.
- A squeeze of lemon over the finished dish brightens the whole bowl if you want a little contrast.
Ingredients
Directions
Wash the lentils and soak them in water overnight.
Drain. The following day, sauté the onion and carrot in 1 tablespoon of the butter.
Add cloves, parsley, drained lentils and pepper, and enough water to cover.
Cook in a large pot until done - about 1½ hours.
While the lentils are still very hot stir in the remaining butter until it is melted.
Serve with game, game birds and sausages.
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