5 from 9 votes
Čočka na kyselo – Czech Sour-style Lentils
Čočka na kyselo, or Czech sour lentil sauce, is a humble dish from Czech cuisine. Well-seasoned and paired with colorful additions like fried egg, sausage, and dill pickles, it becomes a feast for both the eyes and the palate.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
263 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
For lentils:
- 1 ¼ cups lentils green or brown, dried
- 4 cups water cold
- 1 teaspoon salt
- 2 bay leaf
- ¼ teaspoon granulated sugar
- 2 Tablespoons white wine vinegar 5% acidity
For onion roux:
- 1 Tablespoon pork lard (or canola / sunflower oil)
- 1 medium onion peeled and finely chopped
- 1 Tablespoon all-purpose flour
- 1 cup lentil broth lukewarm
Instructions
- Rinse 1 ¼ cups dried lentils under running water in a colander, then transfer them to a saucapan. Add about 4 cups cold water – using about three times the volume of the lentils. Add the bay leaves, cover the pot with a lid, and bring to a boil.
- Reduce the heat and cook the lentils according to the manufacturer's instructions until they are tender.
- Drain the cooked lentils, reserving the broth in a separate bowl.
- Roux with onion: Peel and finely chop 1 medium onion. Heat 1 Tablespoon pork lard in a non-stick frying pan and fry the onions until golden brown. Add 1 Tablespoon all-purpose flour and cook for another 1 minute, stirring constantly. Gradually add the reserved 1 cup lentil broth in batches, stirring well to prevent lumps. Reduce the heat, add 2 bay leaves, and let the onion roux simmer for about 15 minutes, stirring occasionally.
- Mix the cooked lentils with the finished roux. Add 1 teaspoon salt, 2 Tablespoons white wine vinegar, and ¼ teaspoon granulated sugar, stirring well. Adjust seasoning if necessary. Remix everything thoroughly, and the dish is ready to serve.
Cup of Yum
Notes
- SERVING:
- STORAGE:
- The basic recipe makes 4 yields.
- SERVING: Serve the finished lentils warm, typically accompanied by a variety of side dishes that can be mixed and matched. Common sides include fried onion rings, fried sausage, sunny-side-up eggs (known in Czech as "sázené vejce" or "volské oko"), pickles, rye bread.
- STORAGE: Sour lentils should be served immediately after preparation. Over time, the lentils will absorb the vinegar's sourness, causing the dish to become bland.
- Classic brown or green lentils are best suited for this dish. Avoid using red lentils, as they easily overcook. Also, do not use canned lentils.
- Vinegar is generally added only when the lentils are finally seasoned, not before. White wine vinegar, which has a milder taste, is best. Always add the vinegar carefully, then stir and taste.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
40g
(13%)
Protein
16g
(32%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Sodium
587mg
(24%)
Potassium
618mg
(13%)
Fiber
19g
(76%)
Sugar
3g
(6%)
Vitamin A
27IU
(1%)
Vitamin C
5mg
(6%)
Calcium
41mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 587mg | 24% |
| Potassium | 618mg | 13% |
| Fiber | 19g | 76% |
| Sugar | 3g | 6% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.