Tangy lentils with pan-fried chicken livers

Tip: tap a step to mark it as done.

1. Lentils

   25 min

   Rinse the lentils, add 800 ml water and the bay leaf, and cook without salt for 20–25 minutes, until tender.

2. Roux

   10 min

   Sauté the finely chopped onion in the oil, add the flour, and cook until light brown. Stir in a ladleful of the lentil cooking water, then pour the mixture into the lentils. Add the vinegar, sugar, marjoram, and salt, and simmer for 5 minutes. Remove the bay leaf.

3. Chicken livers

   10 min

   Trim the livers, pat dry, and cut into pieces. Cut the onion into half-moon slices and sauté in the oil. Add the livers and pan-fry for 5–6 minutes, until the juices are no longer pink when cut. Season with salt and pepper.

4. Serve

   Divide the lentils among plates and top with the chicken livers and onions.

Tip: Add the vinegar to the lentils gradually, tasting as you go—vinegars vary in acidity, and you cannot take it out once it is added.

This recipe was translated from the Slovak original: Šošovica na kyslo s opečenou kuracou pečeňou