Lencsefőzelék

In Hungary lentils are traditionally eaten on New Year’s since they are said to bring money in the coming year. This recipe comes from the Erdélyi Szakácskönyve by Marcsa Néni.

Ingredients:
Dried lentils
Salt
Celery root, halved (optional)
Liszt
Paprika
Onion
Ecet (optional)
Tejföl (optional)
Horseradish

Method:
“We are preparing the lentils the same way that we prepared the Száraz Babfőzelék,” writes the author. “While the lentils are cooking, you may add a halved zellergyöker to the water, just for the flavor. Serve with grated horseradish on the side.”