Lentils sour
Last Updated on
ingredients
1 liter water 500 g lentils 1/2 cube broth 1 pk bay leaf 1 pk onion 1 tbsp oil 1 tbsp plain flour to taste vinegar to taste sugar a little salt
procedure
1.
Soak the lentils in cold water beforehand. Leave to swell for 1-2 hours
2.
After the lentils have swollen, pour off the water and cover them with new water. Add the bouillon cube and bay leaf.
3.
While the lentils are cooking, stir or shake the pot occasionally to cook the grains evenly. Cook the lentils until almost tender and drain. Set the broth aside.
4.
Fry the finely chopped onion in oil, sprinkle with plain flour and fry. Pour about 100 ml of lentil broth over the onion mixture, stir and boil well.
5.
Add the lentils to the sauce, season with vinegar and sugar, season with salt and simmer briefly, stirring constantly. Serve with ox eye or browned sausage and bread.
