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Lencsefozelek (Buttered Lentils

Lencsefozelek (Buttered Lentils recipe image
This traditional Eastern European dish transforms humble dried lentils into a rich, comforting main course. The lentils are simmered until tender with sweet onions and carrots, then finished with a generous amount of melted butter for a luxurious, silky texture. Aromatic ground cloves and fresh parsley add depth and brightness, while black pepper provides a gentle kick. It is an ideal vegetarian centerpiece for weeknight dinners or a hearty side dish to accompany roasted meats and sausages. Simple to prepare yet deeply satisfying, this recipe highlights the natural earthiness of lentils enhanced by savory aromatics and creamy butter.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 356.1
Dietary: Gluten-free, Vegetarian
Description
This traditional Eastern European dish transforms humble dried lentils into a rich, comforting main course. The lentils are simmered until tender with sweet onions and carrots, then finished with a generous amount of melted butter for a luxurious, silky texture. Aromatic ground cloves and fresh parsley add depth and brightness, while black pepper provides a gentle kick. It is an ideal vegetarian centerpiece for weeknight dinners or a hearty side dish to accompany roasted meats and sausages. Simple to prepare yet deeply satisfying, this recipe highlights the natural earthiness of lentils enhanced by savory aromatics and creamy butter.
Ingredients
  • 1 pound Lentils, dried
  • 1 md Onions; minced
  • 1 ea Carrots; peeled, sliced thin
  • 1/4 pound Butter, unsalted
  • 1 pn Cloves, ground
  • 1 teaspoon Parsley, flat; minced
  • 1/4 teaspoon Pepper, black
Directions
  1. 1
    Rinse the dried lentils under cold water and pick out any debris.
  2. 2
    Soak the lentils in plenty of cold water overnight, then drain well.
  3. 3
    Melt 1 tablespoon of the butter in a large pot over medium heat.
  4. 4
    Add the minced onion and sliced carrots to the pot and sauté until softened and translucent, about 5-7 minutes.
  5. 5
    Add the drained lentils, ground cloves, minced parsley, and black pepper to the pot.
  6. 6
    Cover with enough water to submerge the lentils by about an inch.
  7. 7
    Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours, or until the lentils are tender.
  8. 8
    Remove from heat and stir in the remaining butter until fully melted and incorporated.
  9. 9
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 356.1kcal
% Daily Value *
Total Fat 23.5g37%
Saturated Fat 14.6g73%
Cholesterol 61.0mg21%
Sodium 203.0mg9%
Total Carbohydrate 27.8g10%
Dietary Fiber 10.2g41%
Sugars 4.3g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentils, buttered, eastern european, vegetarian, comfort food, lentil soup, main course, aromatic, cloves, parsley, onions, carrots, simmered, hearty, traditional, side dish, plant based, warm, rustic
Read it online: https://www.chefs-mate.com/recipe/lencsefozelek-buttered-lentils/