Lentil goulash with frankfurters and paprika

Tip: tap a step to mark it as done.

1. Rinse the lentils

   5 min

   Rinse the lentils in a strainer and check for small stones.

2. Sauté the onion

   8 min

   Heat the oil in a pot and sauté the finely chopped onion until golden. Remove the pot from the heat, stir in the paprika and tomato paste, and immediately pour in the water so the paprika does not turn bitter.

3. Simmer

   40 min

   Add the lentils and bay leaf, bring to a boil, then cover and simmer over low heat for 35–40 minutes, until the lentils are tender. Add more water as needed.

4. Add the frankfurters

   5 min

   Slice the frankfurters into rounds and add them to the goulash along with the pressed garlic and marjoram. Season with salt and pepper and simmer for 5 minutes. Remove the bay leaf and serve with bread.

Tip: Salt the lentils only once they are tender, as they take longer to cook in salted water. The goulash will thicken overnight; thin it with a little water when reheating.

This recipe was translated from the Slovak original: Šošovicový guláš s párkami a paprikou