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Lekja [le'kya]  .: Macedonian Lentils

  • 250 grams dry lentils (about 8 ounces)
  • Water (enough to cover lentils by about 1 inch)
  • 3-4 cloves of fresh minced garlic
  • 1 red or green bell pepper (cut into medium sized pieces)
  • 1 small onion (diced)
  • 1 Tablespoons of Hungarian(Sweet) Paprika
  • 3-4 Tablespoons Oil (Olive or sunflower)
  • Salt to taste or about 1-1/2 teaspoons of Podravka Vegeta Seasoning
  1. Wash and separate lentils. Place lentils in a soup pan or pot and cover with enough water to cover the lentils by about 1 inch (Or for each cup of lentil, use 2 cups of water). 
  2. Add diced peppers and minced garlic bring to a slow boil; simmer cover stirring occasionally until peppers are dissolved and the lentils are softened (about 30 minutes).
  3. In a small frying pan, heat the oil and brown the diced onion.  Once onions are reduced and slightly browned, add the sweet paprika.  Add all of this onion mixture to the lentils and simmer for an additional 15?20 minutes. 
  4. Serve warm with fresh bread.


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Recipe pictured on our Medium Oval Tray

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Serving Suggestions

:: Serve warm with fresh bread.

:: Excellent as a side dish or main course. Goes well with beef dishes. 

:: All of our Stainless Steel products are Dishwasher Safe. Hand drying recommended for a spotless shine.


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