Croatian Lentil Stew Recipes

CROATIAN LENTIL STEW

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.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

LENTIL STEW

Steps:

• In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

CROATIAN "COBANAC" STEW

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.

SLOW-COOKED LENTIL STEW

Steps:

• In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

LENTILS WITH POLISH SAUSAGE... CROATIAN STYLE !

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 :-)