Hungarian Lentil Stew

windhorse23's Note:

This is from the New York Times. I haven't tried it but it sure sounds good.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 lb brown lentils
• 1 ½ 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 ½ tablespoons flour
• 2 tablespoons milk
• ½ teaspoon salt (to taste)
• 1 tablespoon light brown sugar
• 2 tablespoons brown mustard (to taste)
• 2 tablespoons lemon juice (to taste)

Directions:

1. If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
2. Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
3. Add garlic and paprika, and saute about another minute.
4. 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.
5. 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.