Sour brown lentils with pickled cucumber and egg

Ingredients

• brown lentils 300 grams
• water 200 milliliters
• pickled cucumber 100 grams
• egg 2 pieces
• salt 1 to taste
• marjoram 1 to taste
• vinegar 1 to taste
• white onion 1 piece
• vegetable oil 10 grams
• wheat flour 30 grams
• water 200 milliliters

Tools

• bowl
• pot
• knife
• cutting board
• spoon
• pan
• spatula

Instructions

1. Soak the lentils in water for about 1 hour.
2. Cook the soaked lentils in the soaking water for about 10 minutes.
3. Boil the eggs until hard-boiled, then chop them.
4. Chop the pickled cucumber.
5. Add the prepared roux to the lentils and cook for another 15 minutes.
6. Stir in the chopped pickled cucumber and hard-boiled eggs, then season with salt, dried marjoram, and vinegar to taste.
7. Fry the chopped onion in the oil until lightly softened.
8. Stir in the flour, pour in the water, and simmer the roux for about 10 minutes.

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