lentil pot

Ingredients for 4 servings:

• 100 g lentils, dried
• 2 onions
• 1 clove(s) garlic
• 4 potatoes
• 4 sausages (Debreziner)
• 1 tbsp butter or margarine
• 1 tbsp paprika powder, sweet
• 1 tbsp tomato paste
• 1 bay leaf
• salt and pepper
• ½ tsp marjoram
• 1 liter chicken broth

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

First, soak the lentils overnight. Peel and finely chop the onions and garlic cloves, then sauté in hot butter or margarine until golden brown. Then add the drained lentils, paprika, tomato paste, and bay leaf, and season with salt, pepper, and margarine. Then, pour in the chicken stock and simmer over medium heat for about an hour. Meanwhile, dice the potatoes and slice the Debrezin sausages. Add both to the lentils after they’re cooked and simmer for another half hour. Once the potatoes are tender, season again with salt and pepper. Serve with dark bread and a dry red wine.