Nor the wet winds of the fall, nor the wintry cold can harm us after a plate of this wholesome and tasty goulash made of lentils, garlic, root vegetables and lightly salted and smoked pork. This goulash, which is equally nice to eat when the weather is not so unfriendly, is usually served with csipetke: small noodles that are cooked in the goulash the last few minutes.
For this goulash of lentils and pork we need:
5 – 6 cloves garlic
½ tsp. hot paprika
1 tbsp. flour
400 gr. lentils
¼ root celery
500 gr. smoked pork (from neck or shoulder)
Chop the cloves of garlic finely. Sauté in a litlle oil for a two minutes, be careful not to let them brown. Take the pan from the fire and stir in the paprika and the flour. mix weel and put aside.
Put the lentils in a pot , cover with water and bring to a boil. Skim off the foam and mix in the cold roux (the mixture of oil, garlic, flour and paprika). Season with salt and let simmer until the lentils are half done.
While the lentils are cooking, clean the root vegetables and slice them. Cut the celery and the pork in cubes. Add it all to the goulash. Let it quietly simmer on until the lentils and the vegetables are done.
Meanwhile, make the csipetke. Add them to the goulash when it is done and let it simmer for another ten minutes. Serve the lentil goulash with a generous spoonful of sour cream.