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Cooking
Sour Lentils with a Fried Egg
· 4 servings
Soak the lentils in advance
Don't forget to soak the lentils the day before. The next day, drain off the water and rinse the lentils thoroughly.
Cook the lentils until tender and season
Cover the soaked and rinsed lentils with fresh water and simmer until tender. If there's still excess water left once they're soft, drain it off. Season with salt and pepper and stir well.
Stir in the sour cream and season with vinegar
Stir in the sour cream and taste. If it's not tangy enough for you, add a splash of vinegar at a time, mixing thoroughly after each addition.
Thickened version
If you'd like a thicker version, make a roux with butter and plain flour. In this case, don't drain off the excess water from the lentils - instead, stir in the roux to thicken and simmer for a further 10-15 minutes.
Serving
Finely chop the onion and fry it in oil until crispy. Fry an egg in a pan. Serve alongside the lentils. Fresh homemade bread makes an excellent accompaniment.