Croatian Lentil Stew Recipes

Steps:

• 1. Clean lentils well by soaking them briefly in cold water, changing the water at least once...
• 2. Put them in a 2-1/2-quart saucepan, add a chicken boullion cube and cold water to cover, and bring to a boil; lower heat to simmer and cook until not quite done, about 45 minutes...
• 3. Meanwhile, slice sausages once length wise and then cut slices from each half of the sausages...
• 4. In a medium skillet, brown the sausage slices, then add and saute the onion, carrot, garlic and parsley in the olive oil over medium heat until the onion is translucent and the vegetables are almost done...
• 5. To the lentil pot, add the sausage and vegetables, season with pepper, and mix gently using a wooden spoon...
• 6. In a small sauce pan you will make a roux... Warm enough oil to cover the bottom of the pan, and add some of the liquid from the lentils and a couple of tablespoons of flour...
• 7. Brown the roux lightly then transfer to Lentil Soup and bring to one last boil, this will help thicken the soup a bit... Adjust seasonings to your taste...
• 8. Serve with Croutons, garnish with some sliced Green Onions and if you like sprinkle some Parmesan Cheese on top... Enjoy :-)

Steps:

• Soak lentil for 5 hours in cold water. Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water. Melt the pig-fat in the pot and add the onion. Sauté the onion until it is soft. Add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin. Cook for 30 min. on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.

Steps:

• Soak lentil for 5 hours in cold water.
• Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water.
• Melt the pig-fat in the pot and add the onion. Sauté the onion until it is soft. Add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin.
• Cook for 30 minute on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.

Steps:

• Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
• Finely mince onion.
• Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
• Cut pancetta into small pieces.
• Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
• Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
• Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
• If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
• The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.