Lentil stew

by | Nov 27, 2020 | Vegetable dishes

If you are looking for a nutrient-packed, but no-fuss dish, this lentil stew can be a good choice for a hearty lunch or dinner. It’s a great way to fill up without having to worry about overdoing it on calories and fat.

When it comes to lentils and beans, the most frequently asked question is about soaking. Soaking isn’t mandatory, rather recommended because it reduces the cooking time significantly and makes lentils and beans easier to digest.

I’ve read that the outer shell of lentils contains so called anti-nutrients that can interfere with digestion and that soaking can neutralize them. I’m not sure whether this is true or not, so I always soak them.

Lentil stew
Lentil stew – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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