Čočka na kyselo – Czech Sour-style Lentils

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.

Course Main Course

Cuisine Czech

Keyword lentil recipes

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 263kcal

Author Petra Kupská

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.

Nutrition