Recipes · Czech · Main Courses
Čočka na Kyselo (Czech Sour Lentils with Egg, Gherkin and Sausage)
One serving has 656 kcal and 34 g protein, and at least a fifth of a woman's daily need of folate (109%), copper (83%), thiamin (81%), manganese (73%), phosphorus (64%) and choline (62%). Ready in 175 minutes.
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- Preparation: 130 min
- Cooking: 45 min
- Makes: 1 serving (638 g)
- Difficulty: Easy
- Diets: High protein
- Contains: beef, dairy, egg, gluten, pork
Ingredients
- 80 g Lentils, brown or green, dried
- 350 g Water
- 0.1 g Bay leaf
- 35 g Onion
- 10 g Butter (or lard)
- 8 g Flour, all-purpose
- 6 g Vinegar
- 3 g Sugar
- 1 g Salt
- 0.1 g Black pepper
- 55 g Egg, to hard-boil
- 50 g Točený salám (or other smoked sausage)
- 40 g Pickled gherkins (kyselé okurky)
Method
- Rinse the lentils, cover them with cold water and leave them to soak for at least 2 hours; overnight is fine.
- Drain them, put them in a pot with the fresh water and the bay leaf, bring to the boil and simmer, half covered, for 30-40 minutes, until soft but not falling apart. Add no salt yet: it keeps lentils hard.
- Meanwhile boil the egg for 10 minutes, cool it in cold water and peel it.
- Chop the onion finely and cook it in the butter for 5 minutes until golden. Sprinkle in the flour and stir for 2 minutes to a light roux (jíška).
- Whisk a ladle of the lentils’ cooking water into the roux until smooth, then stir it into the lentils and simmer for 10 minutes, stirring often, until they are thick and creamy.
- Season with the salt, the pepper, the vinegar and the sugar: the lentils should taste clearly sour with a hint of sweetness, which is what na kyselo means. Take out the bay leaf.
- Slice the sausage and fry the slices in a dry pan for 2-3 minutes on each side, until browned at the edges.
- Serve the lentils with the fried sausage, the egg cut in half and the gherkins. A fried egg in place of the boiled one is just as usual in Czech kitchens.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 656 kcal | 31% |
| Carbohydrates | 66.4 g | |
| Water | 502 mL | |
| Fiber | 9.8 g | 33% |
| Protein | 33.5 g | 70% |
| Tryptophan | 0.34 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.5 g | |
| Lysine | 2.3 g | |
| Methionine | 0.53 g | |
| Cystine | 0.5 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1 g | |
| Valine | 1.8 g | |
| Histidine | 0.92 g | |
| Fat | 29.3 g | |
| Monounsaturated | 10.6 g | |
| Polyunsaturated | 4.5 g | |
| Docosahexaenoic Acid (DHA) | 0.04 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.8 g | |
| Saturated | 11.8 g | |
| Trans-Fats | 0.13 g | |
| Cholesterol | 257 mg | |
| Calcium | 118 mg | 12% |
| Copper | 0.75 mg | 83% |
| Iron | 7.2 mg | 40% |
| Magnesium | 63.3 mg | 20% |
| Manganese | 1.3 mg | 73% |
| Phosphorus | 446 mg | 64% |
| Potassium | 837 mg | 18% |
| Selenium | 28.8 µg | 52% |
| Sodium | 1,275 mg | |
| Zinc | 4.2 mg | 52% |
| Thiamin (vitamin B1) | 0.89 mg | 81% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 4.3 mg | 30% |
| Pantothenic acid (vitamin B5) | 3 mg | 60% |
| Pyridoxine (vitamin B6) | 0.64 mg | 49% |
| Folate (vitamin B9) | 435 µg | 109% |
| Cobalamin (vitamin B12) | 0.85 µg | 35% |
| Choline | 263 mg | 62% |
| Vitamin A | 165 µg | 24% |
| Vitamin C | 16.7 mg | 22% |
| Vitamin D (D2 + D3) | 60.1 IU | 10% |
| Vitamin E | 1.4 mg | 10% |
| Vitamin K | 12.3 µg | 14% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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