Silky Hungarian Lentil Stew with Bay and Garlic

Why You’ll Love This Recipe

• Classic Hungarian comfort: creamy, cozy, and naturally hearty.
• Deep flavor from bay, garlic, caraway, and paprika with a bright vinegar finish.
• Weeknight-friendly and pantry-based with simple, affordable ingredients.
• Customizable: keep it vegetarian, add sour cream, or top with egg or sausage.

Grocery List

• Produce: Onion, carrots, garlic, parsley, bay leaves
• Dairy: Unsalted butter, sour cream (optional), eggs (if using)
• Pantry: Brown/green lentils, sunflower oil (or other neutral oil), all-purpose flour, sweet Hungarian paprika, whole caraway seeds, apple cider vinegar, sugar, salt, black pepper, stock or water

Full Ingredients

For the Lentil Base

• 1 1/2 cups (300 g) brown or green lentils, picked over and rinsed
• 1 medium yellow onion, diced (about 1 cup/150 g)
• 2 medium carrots, diced (about 1 1/2 cups/180 g)
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole caraway seeds
• 5 cups (1.2 L) water or low-sodium vegetable or chicken stock
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Paprika Roux

• 3 tbsp unsalted butter or sunflower oil
• 3 tbsp (24 g) all-purpose flour
• 2 tsp sweet Hungarian paprika
• 1 garlic clove, finely minced

To Finish

• 1–2 tbsp apple cider vinegar (start with 1 tbsp; add more to taste)
• 1 tsp sugar (optional, balances acidity)
• 1/2 cup (120 ml) sour cream, optional for extra silk
• Additional salt and pepper, to taste

Toppings & Garnish

• 4 large eggs, fried sunny-side up or over-easy, or 8 oz (225 g) smoked sausage (e.g., kolbász/Debrecener), sliced and seared
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Rinse and prep the basics

Pick over the lentils to remove any small stones, then rinse under cold water. Dice the onion and carrots. Smash 3 garlic cloves and mince the remaining 1 clove for the roux later. This makes the cooking flow smoothly.

Step 2: Sweat aromatics with caraway

In a medium Dutch oven or heavy pot, warm 1 tbsp butter or oil (from the total) over medium heat (surface temp around 325–350°F). Add onion, carrots, and caraway seeds with a pinch of salt. Cook, stirring occasionally, until the onions are translucent and the carrots begin to soften, 5–7 minutes. Avoid browning—they should stay sweet and soft.

Step 3: Simmer lentils with bay and garlic

Add the rinsed lentils, 3 smashed garlic cloves, bay leaves, 1 tsp kosher salt, 1/2 tsp pepper, and 5 cups water or stock. Bring to a boil over high heat, then reduce to a gentle simmer at 190–200°F. Cook uncovered, stirring occasionally, until the lentils are tender but not falling apart, 25–30 minutes. If liquid drops below the surface, top up with hot water in 1/4-cup increments.

Step 4: Make the paprika roux

In a separate skillet, melt the remaining butter (or heat oil) over medium heat. Sprinkle in the flour and whisk constantly to form a smooth paste. Cook until blond and nutty, 3–4 minutes. Remove from heat; immediately stir in the paprika and the minced garlic to bloom the spices in the residual heat without burning. The roux will be fragrant and deep orange-red.

Step 5: Thicken the stew

Fish out and discard the bay leaves. Whisk the hot paprika roux into the simmering lentils in two additions to avoid lumps. Bring back to a gentle simmer and cook 5–7 minutes, stirring often, until the stew is silky and coats a spoon. If using sour cream, ladle 1/2 cup of hot liquid into a bowl, whisk in the sour cream to temper, then stir the mixture back into the pot. Keep the stew below a boil (175–185°F) to prevent curdling.

Step 6: Balance with vinegar

Stir in 1 tbsp vinegar and the sugar, if using. Taste and adjust: add up to 1 more tbsp vinegar for brightness, more salt and pepper as needed, and a splash of water to loosen or simmer a couple more minutes to tighten. The final texture should be thick, spoonable, and glossy.

Step 7: Cook toppings and serve

For eggs: Heat a nonstick skillet over medium-low (275–300°F) with a thin film of oil. Crack in the eggs, cover, and cook 2–3 minutes until whites set and yolks are still runny. For sausage: Heat a skillet over medium-high (around 375°F), add a teaspoon of oil, and sear sliced sausage 2–3 minutes per side until browned and rendered. Ladle the lencsefőzelék into warm bowls, top with a fried egg or seared sausage, and finish with chopped parsley.

Pro Tips

• Bloom paprika off heat in fat to avoid bitterness and keep its vivid color.
• Salt early (with the simmer) for seasoning; finish with a final salt adjustment after adding vinegar.
• No sour cream? The roux alone makes it creamy; add a splash of milk at the end if desired.
• Control thickness: add hot water to loosen; simmer a few minutes longer to thicken.
• Use good vinegar. Apple cider vinegar gives gentle fruitiness; white wine vinegar yields a cleaner snap.

Variations

• Smoky bacon base: Render 4 oz (115 g) diced smoked bacon first; use the fat for the roux and skip butter. Garnish with the crisp lardons.
• Vegan: Use oil, skip sour cream, and top with crispy smoked paprika chickpeas or mushroom bacon instead of eggs/sausage.
• Extra veg: Add 1 small diced parsnip or 1 cup diced celery root along with the carrots for more earthiness.

Storage & Make-Ahead

Refrigerate cooled stew in an airtight container for up to 4 days; it thickens as it rests—loosen with a splash of water or stock when reheating over gentle heat. Freeze up to 3 months; thaw overnight in the fridge before reheating. Cook eggs or sausage right before serving for best texture. If the stew contains sour cream, reheat below a simmer to prevent separation.

Nutrition (per serving)

Approximate (with butter and one fried egg, without sour cream): 475 kcal; 24 g protein; 58 g carbohydrates; 14 g fat; 15 g fiber; ~600 mg sodium. With sour cream, about 530 kcal and 19 g fat. Values will vary with sausage topping and salt levels.