A Classic Reimagined: New Year’s Lentils from the Kitchen of Krisztián Kiss
Not long ago, we shared a more elaborate festive recipe by Krisztián Kiss: the lamb loin currently featured on the Christmas menu of the White Salon at the Anantara New York Palace Budapest Hotel.
Instead of classic brown lentils, beluga lentils can also be used. Chickpea flour replaces the traditional thickener, while the dish is finished with whole-roasted Mangalica pork neck and a fresh, herb-forward, gently acidic garnish.
It’s an excellent choice even for those who have always found lentil stew a bit uninspiring—and would like to try it in a new way, without losing its unmistakably classic character.
Lentil Stew with Whole-Roasted Mangalica Pork Neck
(Serves 4)
Ingredients – Lentil Stew
300 g brown or beluga lentils
1 l water
1 large shallot, finely chopped
1 clove garlic
2 bay leaves
15 g salt
50 g neutral oil
50 g chickpea flour
150 g water
80 g sour cream
15 g vinegar
15 g sugar
15 g mustard
Ingredients – Whole-Roasted Mangalica Pork Neck
800 g Mangalica pork neck
5 l water
300 g salt
300 g onions
50 g garlic
5 bay leaves
2 sprigs thyme
2 sprigs rosemary
Ingredients – Fresh Herb Garnish
1 bunch parsley
1 head garlic
20 g capers
1 lemon
1 green apple
A small piece of celery
Olive oil
Preparation: Mangalica Pork Neck
Mix the water and salt to create a 6% brine. Submerge the pork neck and brine for 6 hours. Remove from the brine and pat completely dry.
Sear the meat on all sides in a hot pan over high heat. Transfer to an oven preheated to 130°C and roast until the internal temperature reaches 63°C. Remove and let rest, covered.
Before serving, slice into pieces about 1.5 cm thick and sear the cut sides in a very hot pan until deeply browned.
Lentil Stew
Do not soak the lentils; simply rinse them thoroughly. Combine the lentils with the water, chopped shallot, garlic, bay leaves, and salt, and bring to a boil. Simmer gently for about 20 minutes, until the lentils are tender but still hold their shape.
Heat the oil, add the chickpea flour, and cook briefly to make a light roux. Whisk in the water until smooth, then add to the lentils and simmer for a few minutes until thickened.
Temper the sour cream with a little hot stew, then stir it in. Add the sugar, mustard, and vinegar, and cook for a few more minutes to allow the flavors to come together. Adjust seasoning if needed.
Fresh Herb Garnish
Cut the top off the head of garlic, season with salt, drizzle with olive oil, wrap in aluminum foil, and roast at 180°C for about 1 hour, until soft. Squeeze the roasted garlic from its skins.
Mix with the finely chopped parsley, capers, and finely grated lemon zest. Dice the green apple and celery into very small cubes and fold them in. Add enough olive oil to achieve a loose, pesto-like consistency.
Spoon the garnish around the meat when serving.
