Lentil Sauce Recipe – Čočka na kyselo - Czech Cookbook

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin

Fennel seeds provide a similar flavor profile.

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey is a natural sweetener with a unique flavor.

Rinse 1 cup of lentils under cold water until clear.

Combine lentils, 5 cups of water, and 1 and 1/2 tsp salt in a pot and stir to dissolve salt.

Turn heat to high and cover the pot to bring to a boil.

Once boiling, lower heat to gently boil for 30 minutes without stirring.

Chop 1/2 medium sized onion into small pieces.

In a separate pot, heat 1/4 cup olive oil on high heat and add the chopped onion.

Roast the onions without stirring unless burning, for about 7-8 minutes until darkened.

Add 1/4 cup all-purpose flour to the roasted onions and stir to combine.

Once lentils are soft, add them to the onion mixture and stir well.

Add 3/4 tablespoon of white vinegar and stir to combine.

For serving, fry eggs in a hot cast-iron skillet with grapeseed oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary