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Hungarian Tidbits

New Years Eve Lentil Salad

Lentil salad
New Years Eve is fast approaching when lentils are a popular choice on the menu as it would bring wealth and money according to one of the many traditional beliefs. This is a lighter lentil based party salad with cooked carrots, speckled with cheese cubes, hint of onion and zingy sweet apple surprises, all brought together with a little of the retro style mayonnaise dressing. Alternatively for a hearty family meal the rich lentil soup is worth a try too.

Ingredients 4-6 portions

  • 250g green lentils
  • 2-3 medium carrots diced
  • 2-3 spring onion finely sliced into disks or a tablespoon of finelly chopped red onion
  • 100g hard cheese cut into small cubes (Cheddar, Gouda, Edam or cheese of your choice)
  • Couple of frankfurters 4-6, depending on size, prepared according to package instructions
  • 1 medium apple
  • 4-5 hard-boiled eggs, sliced
  • lettuce leaves cherry tomatoes, olives, fresh parsley leaves to decorate

For the Dressing

  • 2 tablespoons mayonnaise
  • 1 tablespoon of soured cream or low-fat yoghurt
  • 1 teaspoon of mustard (Dijon)
  • juice of 1 lemon
  • 1 tablespoon of sugar (icing)
  • pinch of salt – or more according to taste
  • lots of freshly milled black pepper

How to make

  1. Wash the lentils thoroughly, place it in a saucepan and cover with fresh cold water, bring to the boil, reduce heat and simmer gently for 15-20 minutes or until cooked and tender. Drain and let it cool
  2. Meanwhile prepare the frankfurters according to package instructions (some needs cooking some could be eaten cold straight away), once ready slice into disks
  3. Peel the carrots cut into disks, in a saucepan cover with water and cook till tender, drain set aside and let it go cold
  4. cut the cheese and apple into small cubes
  5. Combine the ingredients for the dressing, mayonnaise, cream/yoghurt, mustard, lemon juice, sugar, salt, pepper
  6. Combine the salad ingredients and carefully cover with the dressing
  7. Serve on a bed of lettuce leaves with hard-boiled egg slices and decorate with cherry tomatoes, parsley and olives

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