Croatian Lentil Stew

Very healthy stew, especially if you have digestion troubles. Popular in Northern Croatia. Usually served with sausages, hamburgers, fried eggs or pork chops. Suitable as a single dish

• Ready In: 1 hr 45 mins
• Serves: 4
• Yields: 4 portions

Ingredients

• 700  g dried lentils (brown, Italian)
• 15  g  medium onions (finely minced)
• 5  g garlic or 1  garlic clove, finely minced
• 1  teaspoon flour
• 1  tablespoon  lard (preferably, but any kind can do)
• 10  g bacon (use just smoked skin from bacon)
• 7  g  ground red paprika (dry)
• 5  g salt
• 3  g pepper
• 1  cup water
• 50  g sour cream

Directions

1. Soak lentil for 5 hours in cold water.
2. 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.
3. 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.
4. Cook for 30 minute on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.