Lenten Peas Baked in the Oven with Dried Mushrooms and Smoked Paprika
While most people think of lenten peas as just boiled peas with carrots, a much tastier version existed in the villages of central and western Serbia – peas baked in the oven with dried mushrooms and homemade smoked paprika. This dish was a favorite during the Great Fast because it is very filling, fragrant, and inexpensive, with a deep and rich flavor.
TL;DR
- A traditional Serbian lenten pea dish is baked in the oven with dried mushrooms and smoked paprika.
- The recipe includes soaking dried peas and mushrooms, sautéing onions, garlic, mushrooms, carrots, and parsley root.
- Peas are mixed with sautéed ingredients and spices, then baked in a deep dish with mushroom water and regular water.
- The dish is baked for about 1 hour and 15 minutes, with the lid removed for the last 15-20 minutes to achieve a crust.
- Serving suggestion includes fresh parsley, homemade bread, or pickles.
- A tip suggests adding vinegar or lemon juice for enhanced flavor, and the dish is even better the next day.