Name: Lentils in sour sauce – a simple Czech classic with an egg
Total time: 45 min
Yield: 4 servings
Ingredients: Lentils in sour style; 300 g brown or green lentils (dry, unpeeled); 1 pc large onion; 2 pcs garlic cloves; 30 g butter or oil; 25 g plain flour (for a light roux); 600 ml water or vegetable stock (add a little more if needed); 25 ml of spirit vinegar or distilled vinegar (adjust amount to taste); 10 g granulated sugar (to soften the acidity); 5 g ground caraway; 5 g soli (podle chuti); 2 g freshly ground pepper; 1 bay leaf; To serve; 4 eggs (hard‑boiled or fried sunny‑side up); 4 servings of slices of bread or other baked goods

Lentils in sour sauce – a simple Czech classic with an egg

Sour lentils are exactly the kind of dish that smells like home comfort: one pot, a few basic ingredients and a result that feeds the whole family. No unnecessary fuss – cooked lentils, a proper onion-and-roux base, vinegar, a bit of sugar to mellow it, topped with an egg and a slice of bread. A finished meal that’s cheap, full of protein and fiber, and perfect for winter days or as a quick lunch to go. Add a piece of homemade bread and you basically have “full service” from a few ingredients.

⏱ 45 min● easy♨ 4 servings

Step by step

Instructions

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1Step 1Rinse the lentils in cold water and ideally soak them for at least 30 minutes (if you don’t have time, you can cook them without soaking, just add a few extra minutes). Then pour fresh water over them in a pot, add a bay leaf and ground caraway, bring to a boil and simmer gently until tender but not mushy – usually 20–25 minutes.
2Step 2While the lentils are cooking, boil the eggs hard (about 9–10 minutes from boiling), then cool them in cold water and set aside. Alternatively, leave the eggs until the end and make fried eggs just before serving.
3Step 3Peel and finely chop the onion. In another pot (or the same vessel you’ll use for the finished lentils) heat butter or oil, add the onion and slowly sauté until golden. Don’t rush – golden onion adds a deeper, "homey" flavor to the lentils.
4Step 4When the onion is nicely colored, sprinkle in the flour and, stirring constantly, make a light roux. 1–2 minutes is enough for the flour to lose its raw taste without browning too much. Gradually add water or stock – a little at a time, whisk smooth, then add more to avoid lumps. You should have a medium-thick sauce.
5Step 5Drain the cooked lentils (you can keep some cooking liquid for thinning) and remove the bay leaf. Add the lentils to the onion sauce, stir and add a little more water or stock if needed – depending on whether you want a thicker "mash" or a looser sauce.
6Step 6Press or finely chop the garlic and stir into the lentils. Add sugar, part of the vinegar, salt and pepper. Bring to a gentle simmer and let bubble for a few minutes so the flavors blend. Then taste and adjust – balance the vinegar’s acidity with sugar and salt until the flavor is "just pleasantly tangy," not sharp.
7Step 7When the lentils are done, remove from heat. Peel the eggs and cut in halves or quarters (or prepare fried eggs). On a plate put a portion of the tangy lentils, add the eggs and a slice of bread. If desired, top with a pat of butter or sprinkle with chopped parsley – it brightens the dish and improves the flavor.

Kitchen tip

Lentils in vinegar are an ideal "one-pan" dish for days when you need something quick, warm and cheap. Feel free to cook a larger batch of lentils in advance—use them for the vinegar lentils one day, the next day add them to a salad or serve with meat. If you’re cooking for someone who isn’t keen on sour flavors, make the sauce milder: replace part of the vinegar with lemon juice and don’t skimp on sugar—the taste will be rounder.

Customize this recipe

Variants and alternatives

With smoked meat or sausage: for a "pub-style" version, fry diced smoked meat or a good sausage together with the onion at the start. The flavor will be bolder and the dish more filling.

Approximate per serving

Nutritional values

Energie340 kcalProteins20 gSacharidy46 gTuky8 g

Lentils in sour sauce – a simple Czech classic with an egg

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

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