Lencsefozelek (Buttered Lentils)
Yield
6 servingsPrep
10 minCook
90 minReady
9 hrsTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lentils
dried |
|
| 1 | medium |
onions
minced |
|
| 1 | each |
carrots
peeled, thinly sliced |
|
| ¼ | pound |
butter, unsalted
|
|
| 1 | pinch |
cloves, ground
|
*
|
| 1 | teaspoon |
parsley leaves
flat, minced |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lentils
dried |
|
| 1 | medium |
onions
minced |
|
| 1 | each |
carrots
peeled, thinly sliced |
|
| 113.4 | g |
butter, unsalted
|
|
| 1 | pinch |
cloves, ground
|
*
|
| 5 | ml |
parsley leaves
flat, minced |
|
| 1.3 | ml |
black pepper
|
|
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.
