Czech Čočka na kyselo Recipe

Čočka na kyselo, aka Czech sour-style lentil sauce, is one of the simpler dishes of the Czech cuisine. When seasoned well and with the addition of a colorful garnish, it is a feast for the eyes and tongue.

➜ About this Recipe

Czech dish "čočka na kyselo" is comprised of cooked brown or green lentils, mixed with onion roux, seasoned with salt, vinegar, and a pinch of sugar. Side dishes such as dill pickles, sunny side egg, sausage, or smoked meat are often added to the plate.

Czechs traditionally eat lentils on January 1, the New Year. There's a saying: how many lentils you eat is how much money you'll have throughout the year. The recipe should bring you luck in monetary dealings, and the lentils symbolize coins.

MY TIP: If you're a fan of lentils, try this great lentil soup too.

➜ Pronunciation

If you're wondering how to pronounce the Czech name of the recipe "čočka na kyselo," I've recorded a short audio clip for you. I am a native speaker, so you will hear the authentic Czech language!

➜ Ingredients

Here's your shopping list for everything you need to make "čočka na kyselo".

For lentils:

• Dried lentils; green or brown, any common type of lentils
• Cold water
• Bay leaves
• Vinegar; the exact amount depends on the type of vinegar used, and white wine vinegar is a very good choice
• Salt
• Granulated sugar

For onion roux:

• Onion
• Pork lard; or vegetable oil – sunflower oil or Canola
• All-purpose flour
• Lentil broth

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

For serving:

Combine one or more side dishes of the type: fried onion rings, fried sausage, sunny-side-up fried egg (in Czech "sázené vejce" or "volské oko"), pickles, rye bread.

➜ Instructions with Photos

STEP 1: Rinse the lentils in a colander with running water and pour them into the pot. Fill with water about three times the volume of the lentils. Add the bay leaves, cover with a lid and bring to a boil. 

STEP 2: Turn down the heat on the stove and cook the lentils according to the manufacturer's instructions until tender.

STEP 3: Drain the cooked lentils, set the broth aside in a bowl for now.

STEP 4: In the meantime, prepare the roux with the onions.

Peel and finely chop the onion. Heat the lard in a non-stick frying pan and fry the onions until golden brown. Add the flour and fry for a further 2 minutes, stirring constantly.

Slowly add the lentil broth in batches, stirring well to prevent lumps from forming.

Finally, turn down the heat and let the onion roux slowly cook for about 15 minutes. Stir from time to time.

STEP 5: Add the cooked lentils. Only now salt, add vinegar and a pinch of sugar. Stir well.

If necessary, season more. Remix everything, and the dish is ready.

➜ Serving

Finished lentils are served warm, usually with several types of side dishes that can be freely combined.

Here are the most typical examples of sides:

1. Pickles; one or two pickled cucumbers in sweet and sour brine with dill.
2. Fried onion rings, browned in oil or lard, lightly salted. The onion is placed on the lentils as a garnish.
3. Sunny side egg; roughly one egg per serving. As a final touch, garnish the egg with a sprig of green parsley.
4. Smoked sausage; cut in half and fried in a pan. You can serve a slice of smoked meat instead.
5. Rye bread; you can also serve the "čočka na kyselo" lentils with a slice of fresh rye bread.

➜ Storage

These sour-style lentils should be served immediately after preparation. Over time, the lentils will absorb the sour taste of the vinegar, and the dish becomes bland.

If you have leftover lentils, let them cool completely, cover with cling film, and store them in the fridge. The next day you can use it to make a tasty spread or lentil soup.

➜ Cooking Tips

• Classic dried brown or green lentils are best suited for this dish. Do not use red lentils, as they are easily overcooked. Do not use canned lentils either.
• Vinegar is generally added only when the lentils are finally seasoned, not before. White wine vinegar, which does not have a very pungent taste, is best. Always add the vinegar carefully, then stir and taste.
• I use one medium onion, one tablespoon lard, one tablespoon all-purpose flour, and one cup of lentil broth to make a roux for the "čočka na kyselo" lentils for four people. This ratio has worked well for me to make the lentils just the right thickness.

More tasty recipes

• Pork patties – Czech vepřenky
• Lettuce salad – with buttermilk dressing
• Caraway soup – Czech kmínová polévka

Čočka na kyselo – Czech Sour-style Lentils

Čočka na kyselo, aka Czech sour-style lentil sauce, is one of the simple dishes of Czech cuisine. When seasoned well and with the addition of a colorful garnish, it can be a feast for the eyes and tongue.

5 from 3 votes

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 263kcal

Author: Petra Kupská

Cook ModePrevent your screen from going dark

Course: Main Course

Cuisine: Czech

Keyword: lentil recipes

Ingredients

For lentils:

• ▢ 1 and ¼ cups dried lentils (250 g) e.g., green or brown
• ▢ 4 cups cold water (1 ltr)
• ▢ 1 teaspoon salt
• ▢ 2 bay leaves
• ▢ ¼ teaspoon granulated sugar
• ▢ 2 Tablespoons white wine vinegar 5% acidity

For onion roux:

• ▢ 1 onion medium-sized
• ▢ 1 Tablespoon pork lard or vegetable oil, e.g., sunflower oil or canola
• ▢ 1 Tablespoon all-purpose flour
• ▢ 1 cup lentil broth (240 ml)

Instructions

• Rinse the lentils in a colander with running water and pour them into the pot. Fill with water about three times the volume of the lentils. Add the bay leaves, cover with a lid and bring to the boil.
• Turn down the heat on the stove and cook lentils according to the manufacturer's instructions until tender.
• Drain the cooked lentils, reserve the broth in a bowl.
• Roux with onion: Peel and finely chop the onion. Heat the lard in a non-stick frying pan and fry the onions until golden brown. Add the flour and fry for a further 2 minutes, stirring constantly. Slowly add the lentil broth in batches, stirring well to prevent lumps from forming. Finally, turn down the heat and let the onion roux slowly cook for about 15 minutes. Stir from time to time.
• Mix the cooked lentils with the finished roux. Only now salt, add vinegar and a pinch of sugar. Stir well. If necessary, season more. Remix everything, and the dish is ready.

Notes

• Makes 4 yields.
• SERVING: Finished lentils are served warm, usually with several types of side dishes that can be freely combined. Here are the most typical examples of sides: fried onion rings, fried sausage, sunny side eggs (in Czech "sázené vejce" or "volské oko"), pickles, rye bread.
• STORAGE: Sour lentils should be served immediately after preparation. Over time, the lentils will absorb the sour taste of the vinegar, and the dish will become bland.
• Classic brown or green lentils are best suited for this dish. Do not use red lentils, as they are easily overcooked. Do not use canned lentils either.
• Vinegar is generally added only when the lentils are finally seasoned, not before. White wine vinegar, which does not have a very pungent taste, is best. Always add the vinegar carefully, then stir and taste.

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

Conversion chart

Nutritional Estimate pro portion

Calories: 263kcal | Carbohydrates: 40g | Protein: 16g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 587mg | Potassium: 618mg | Fiber: 19g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 5mg

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