Budapest potatoes

Name: Budapest potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Hungarian
Ingredients: 1 tablespoon tomato purée; 1 teaspoon caraway seeds; 200 ml water; ½ vegetable stock cube (see tips); 2 tablespoon mediterranean onion base; 4 tablespoons small, grey-green lentils (puy-style); 2 tablespoons olive oil; 4 large potatoes, peeled; salt and pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

We had walked for hours seeing Budapest in its winter glory. It was freezing, -12°C during the day. We remembered a restaurant we had spotted the night before opposite a large church under renovation. We went into its warmth and ate these truly delicious potatoes (hence the name) with roast goose legs.

Ingredients

2 tablespoon mediterranean onion base
4 tablespoons small, grey-green lentils (puy-style)

Europe
Hungary
Side dish
Gluten-free
Vegan
Eastern Europe
Winter

Method

Follow the recipe to make the onion base.
Put the lentils, onion base, tomato purée, caraway seeds, water and stock cube into a saucepan and bring to the boil. Put a lid on the pan and simmer for 30 minutes or until the lentils are cooked, but still have a bite to them. They do not need pre-soaking. Keep an eye on it to make s