Summary

Ingredients

• 300 g lentils, (mountain lentils)
• water
• 2 large onions
• 150 g ham, diced
• 2 red pepper (s)
• oil
• 4 tablespoon paprika powder, noble sweet
• 4 tablespoon ketchup
• 400 ml beef stock
• thyme
• salt
• pepper
• 2 tablespoon butter, cold
• 65 g sour cream
• 65 g crème fraîche
• Chives, for garnish
• 250 g rolls, stale, dry
• 1 small onion (s)
• 2 tablespoon butter
• 250 ml milk
• salt
• pepper
• Nutmeg, grated
• 3 egg (s)
• 3 tablespoon parsley, smooth, chopped

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Instructions

1. Put the lentils in a large bowl, cover with water and let stand for about 3 days, changing the water twice a day. The lentils should germinate very easily. Alternatively, you can let the lentils germinate in the germination apparatus.
2. The rolls for the bread dumpling casserole should best be a day old, but older ones can also be used, but you may have to take more liquid so that they become soft enough. Instead of rolls, you can also use other white bread.
3. For the bread dumpling casserole, remove the crust from the rolls, cut into cubes and place in a bowl. Peel the onion, chop it finely and sweat it in 1 tablespoon butter. Deglaze with milk and season with salt, pepper and grated nutmeg. Let cool down. Whisk the parsley and eggs with the milk and pour over the rolls. Mix everything well. Squeeze the mixture a little and let it steep for a few minutes. The mass should be well moistened - if necessary, warm up a little milk and add it.
4. Preheat the oven to 220 degrees top / bottom heat. Brush molds, ovenproof bowls or cups with the other 1 tablespoon of butter. Pour in the dumpling mixture loosely.
5. Fill a baking dish with boiling water so that the water is about 2 cm high and place the molds in it. Put the form in the oven and bake the casseroles at 220 degrees for about 15 minutes. Then keep warm, if necessary, until the lentils are done.
6. For the Pörkölt, peel and finely chop the onions. Wash, clean and dice the peppers, sauté the bacon and onions in a small drizzle of oil. Stir in paprika powder and ketchup, pour in the stock and simmer for about 5 minutes.
7. Add the lentils, paprika and thyme. Simmer for about 12 minutes in a covered saucepan over moderate heat. Then season with salt and pepper and stir in 2 to 3 tablespoons of cold butter to bind.
8. Mix the sour cream and crème fraîche together. Finely chop the chives.
9. Take the bread dumpling casseroles out of the oven, turn them onto a plate. Put the Pörkölt around it. Pour the cream-crème mixture into a piping bag and squirt over the Pörkölt or just put a dollop of the mixture on the Pörkölt. Sprinkle with chives.