George Lang

Buttered Lentils

Lencsefőzék

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound dried lentils
  • 1 medium-sized onion, minced
  • 1 carrot, peeled and cut int

Method

  1. Wash the lentils and soak them in water overnight. Drain.
  2. The following day sauté the onion and carrot in 1 tablespoon of the butter.
  3. Add cloves, parsley, drained lentils and pepper, and enough water to cover. Cook in a large pot until done, about 1½ hours.</