Hungarian Lentil Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 1 lb brown lentils
- 1 1⁄2 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 1⁄2 tablespoons flour
- 2 tablespoons milk
- 1⁄2 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.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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