Hungarian Lentil Stew
Ingredients
- 1 lb brown lentils
- 1 12 tablespoons vegetable oil
- 1 medium onion, finely chopped,
- 6 garlic cloves, minced,
- 2 tablespoons sweet Hungarian paprika
- 3 bay leaves
- 2 cups sour cream
- 3 12 tablespoons flour
- 2 tablespoons milk
- 12 teaspoon salt, (to taste)
- 1 tablespoon light brown sugar
- 2 tablespoons brown mustard, (to taste)
- 2 tablespoons lemon juice, (to taste)
Directions
If desired, soak lentils overnight.This step may be skipped but it makes the lentils more digestible.
Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
Add garlic and paprika, and saute about another minute.
Add lentils, 7 cups of water and bay leaves.
Increase heat to a boil, then reduce heat to low.
cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes.
Add water as needed if mixture seems too thick.
In a small bowl combine sour cream (not low fat), flour and milk.
When lentils are tender add this mixture to the pot.
Simmer 2-3 minutes.
Add salt, brown sugar, mustard and lemon juice.