Lencsefőzelék

Today i present you a typical Hungarian dish. It's made of lentils. Very easy to prepare, and i think it's delicious. Normally it comes with meetballs, and containes more water then the one on the picture, but i like it more this way.

To make it, you need lentils, water, bay-leaves, salt, pepper, butter, sourcream, oignon and flour.

You have to put the lentils in cold water (you should use 3 times more water then lenils) and wait until they become tender. This just shortens the cooking time. Then pour out the water, put the lentils in a casserole and add fresh water. Season it with salt and pepper to taste and 1 bigger bay-leaf per 250 g lentil. Cook it slowly (it takes 20-30 minutes, but you should check it after 15 min). It's done, when the lentils are totally tender. If it absorbed the whole water, you must add a few boiling water to it. (If you want to make a soup, then a more.)
While the lentils are cooking you can make the liaison. ( i hope it's the right word for it.) To make it you must place the butter in a saucepan and set over moderately high heat. When it's hot enough, you put the miced oignon in and cook it until it starts to brown lightly. Then stir in just enough flour to absorb the whole fat. Reduce the heat to moderate, and stir continously. After a minute or too (when the flour lost it's uncooked flavour), it's done. You have to pay attention not to brown your liaison, while in this case we need a white liaison. When it's done, you stir in the sourcream.
You should add some Tb juice from the lentils. When the sauce is a bit thiner, you can slowly add it to the lentils, while you're stirring. In this way your dish won't become lumpy. Bring the thing to the simmer. Boil it for a few minutes, and it's done. The bay-leaves are not necessary once the lentils are done, but i like to leave them in the dish, because i think they give out more flavour.
You can eat it warm or cold (i prefer it cold) . Serv it with meatballs or meatloaf.