Sour lentils

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	3.54 ($ 0.45/serving)
	50 minutes
	8 servings

Each serving contains 100 g

Energy 875 kJ (209 kcal) 10 %
Sugar 1.26 g 1 %
Fats 8.83 g 13 %
Saturates 1.31 g 7 %
Sodium 0.259 g 11 %

% recommended daily amount for adults (Everything about GDA)

Quick and healthy food for a few bucks which can handle everyone. Lentils contains many health-promoting substances.

lentils	any	500 g	1639 kcal
dried vegeteble	1 tsp tutorial on home production `{text:"This will guarantee that it does not contain glutamate, or other chemicals. ", Title:" Why produce at home?"}` `{text:"You can also use dried vegetable containing glutamate, but not everyone wants it in their food. The decision is up to you.."}` `{text:"In the section: What is it? you find out what the glutamate is"}`	4 g	11,3 kcal
bouillon cube	1 pieces	13 g	0,4 kcal
sunflower oil	as needed 50 - 100 ml	50 ml	415 kcal
onion	2 large	200 g	82,2 kcal
cake flour	4 tsp	20 g	71,7 kcal
vinegar	or brine from pickled cucumbers`{text:"Use about 50 - 100 ml of brine, or 1 - 3 tsp vinegar.."}`	10 ml	4,1 kcal
egg	8 pieces	480 g	638,2 kcal
gherkins	4 pieces	150 g	31,5 kcal
poultry sausage	4 pieces	160 g	434,1 kcal
salt	as needed 1/2 tsp	6 g	0,3 kcal

In a suitable pot put the lentils, the pot should be at least a 4-liter, but rather more because the lentils will enlarge a lot. Pour water about 5 cm above the lentils and leave it for about 1 - 3 hours.
Then add a teaspoon of dried vegetables (you will find the recipe HERE), cube of bouillon and boil.
Before the lentils begin to boil, cut the sausage and add it to lentils.
Stir and simmer until the lentils soft. Keep adding the water continuously.
When the lentils is soft season either with a salt or a soup seasoning.
The next step is acidification. Add it gradually. Remember that you cannot take it back, so add only 1 tablespoon of vinegar, stir well and then possibly add another until you are satisfied with the acidity.
When the taste is as it should be, pour in the flour mixed in a little bit of water. (4 tablespoons of flour and 100 ml of water) Again, pour the mixture gradually. Check the thickness after about 1 minute.
When the lentils is thick just right, switch off.
Fry onion in oil at the temperature no more than 120°C. The onion gets great taste. It takes about 10 minutes, but do not burn.
Half of the onion stir into the lentils, the rest is for decoration on the plate.

Other legume video recipes can be found HERE.

- in a suitable pot put the lentils, pour water about 5 cm above the lentils and leave it for about 1 - 3 hours...

- then add a teaspoon of dried vegetables... (you will find the recipe at: www.video-recipes.net)

- add a cube of bouillon and boil...

- add the sliced sausage...

- stir and simmer...

- keep adding the water continuously...

- when the lentils is soft season to taste...

- add a tablespoon of vinegar...

- taste after stiring...

- then possibly add some vinegar...

- pour in 3 teaspoons of flour mixed in a little bit of water, cook for 2 minutes and switch off...

- to about 100 ml of oil add 2 large chopped onions...

- and fry at the temperature no more than 120°C... (do not increase the temperature so that it will not burn but gets great taste)

- a little bit more...

- and still a bit...

- until it starts to "dry"...

- half of it stir into the lentils... (the rest is for decoration on the plate)

- stir well and it is done...

- on a pan fry an egg seasoned with pepper and paprika...

- serve with pickled cucumbers...

Serve with fried egg or boiled egg and pickles.

Instead of vinegar can be used brine from pickled cucumbers.

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