Total Time
8hrs 25mins
Prep 8 hrs
Cook 25 mins

hungry for hungarian? try these simply prepared lentils.

Ingredients Nutrition


  1. soak lentils in cold water for 8 hours.
  2. drain and rinse well.
  3. transfer to a wide pot.
  4. add stock, salt, bay leaves.
  5. bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
  6. cook onions and garlic in duck fat in a separate skillet, 5 minutes.
  7. add flour and whisk to form a roux.
  8. add paprika, and stir the roux into lentils.
  9. simmer uncovered, stirring often.
  10. add remaining ingredients, season with salt and pepper.
  11. remove bay leaves, serve.


Most Helpful

This is my favorite recipezaar recipe to date. It's cheap, easy, and good. Even my Hungarian friends like it! I really like the flavoring so I use extra of paprika, sweetener, lemon juice, vinegar, mustard. Note bene, however: the paprika you use makes a big difference. Buy something good- it won't go to waste, as you'll want to make this again and again! I get mine from a Macedonian shop in Philly.

D Rusak May 10, 2009

This was really, really good. Mustard is my new "secret" ingredient. I didn't soak the lentils, I just cooked them on the stovetop with half water and half chicken stock, bay leaf, chopped carrots, and salt until tender. Then I sauteed the onion and garlic with a little celery in butter, because I no nothing about schmaltz. Mixed it all together and it was very delicious. I'm trying to go lower carb and substitute for rice or potatoes. I think these are a great substitute.

threeovens January 13, 2009

This is a good recipe but can be improved. (Or so I think, no offence to the author.) This is what I do: When I cook some corned beef I always freeze the cooking liquid. When I plan on cooking up some lentils, I defrost the corned beef stock and skim off all fat. I use this instead of chicken stock to cook the lentils. . My recipe is the same as this one except that I add half a celery and 3 carrots finely diced to simmer with the lentils but omit the salt as the cooking liquis is already salty. I also add one finely chopped preserved lemon. I make my roux with 3 onions, not one and add half a teaspoon of smoked Spanish paprika. The finishing touch is 2 large tablespoon of low fat Greek style yoghurt and a small tub (about 2 tablespoons of tomato paste added to the pot after the roux. Some chicken or beef stock powder cab added if a meatier taste is desired but I love it as it is. The end result is more international than Hungarian but believe me, your taste buds will say "Köszönöm szépen" ! For those not in the know, that's "Thank you" in Hungarian.

Chef 925012 August 16, 2008

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