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Lentil Stew (Lencsefőzelék)

A humble bowl of Hungarian lentil stew ( lencsefőzelék), rich with paprika, soft lentils, and gentle winter flavors — the kind of comfort that warms both the body and the year ahead
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Prep Time 10 minutes
Cook Time 40 minutes
Lentil soaking time 2 hours
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Hungarian
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

For the lentil stew
  • - 1 ½ cups dried brown or green lentils rinsed
  • - 1 medium onion finely chopped
  • - 2 cloves garlic finely chopped
  • - 1 bay leaf
  • - 2 teaspoons sweet Hungarian paprika
  • - ½ teaspoon ground cumin optional, but traditional in many homes
  • - 1 tablespoon oil or butter
  • - 4 cups water or vegetable broth
  • - Salt and pepper to taste
For the stir-fry
  • - 2 tablespoons oil or butter
  • - 2 tablespoons flour
  • - 1 teaspoon sweet Hungarian paprika
  • - 1–2 teaspoons vinegar or lemon juice to enhance the flavor
  • - 1 teaspoon sugar optional, for balance
Optional toppings
  • - Fried egg
  • - Smoked sausage slices
  • - A spoonful of sour cream

Method
 

  1. Hungarian Lentil Stew
    In the United States, lentils can differ slightly from the varieties commonly used in Hungary. For best results, soak the lentils in cold water for about two hours before cooking. After soaking, rinse them thoroughly.
    1. Cook the Lentils Heat the oil or butter in a saucepan. Add the chopped onion and sauté until soft and translucent. Add the garlic during the last 30 seconds.Pour in the water or stock, then add the rinsed lentils. Season lightly with salt, add the bay leaf, and ground cumin if using.Bring to a boil, then reduce the heat and simmer for 30–40 minutes, until the lentils are tender but still hold their shape.
    2. Prepare the Roux (Rántás) In a small frying pan, heat the oil or butter. Add the flour and cook, stirring constantly, until golden brown.Remove from the heat and stir in the paprika. Add a small amount of the hot lentil cooking liquid to loosen the roux, stirring until smooth.Pour the roux into the pot of lentils and mix well. Simmer for another 5 minutes.
    3. Adjust the Flavor Taste and season with salt, paprika, a splash of vinegar or lemon juice, and a pinch of sugar if you prefer a balanced flavor.
    4. Serve Lentil stew is traditionally served with:– fried eggs– smoked sausage– or fresh bread

Nutrition

Calories: 270kcal

Notes

⭐ Notes & Tips

  • Incorporate Kalocsai pepper into your culinary creations, as it is the essence of Hungarian cuisine.
  • Lentils cook faster if soaked for 1–2 hours, but it’s not required. The stew should be thick, creamy, and spoonable — not soupy.
  • A splash of vinegar at the end is very Hungarian and brightens the flavor beautifully.
  • For New Year’s Day, pair it with pork sausage for extra good luck.
 
In Hungary, a bowl of "lencsefőzelék" is more than comfort food — it’s a quiet wish for abundance, health, and a year filled with small blessings. Whether you make it for New Year’s luck or simply for a nourishing winter meal, this humble stew brings warmth to the table and a touch of Hungarian tradition to your home.
Good luck,
Iren

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