Recipe by chia
hungry for hungarian? try these simply prepared lentils.
Top Review by D Rusak
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.
- 1 lb lentils, rinsed and picked over
- 1 quart chicken stock
- 1 teaspoon salt
- 2 bay leaves
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 ounces chicken fat or 2 ounces duck fat, rendered (shmaltz)
- 1⁄4 cup flour
- 1 teaspoon Hungarian paprika
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- salt, to taste
Directions See How It's Made
- soak lentils in cold water for 8 hours.
- drain and rinse well.
- transfer to a wide pot.
- add stock, salt, bay leaves.
- bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
- cook onions and garlic in duck fat in a separate skillet, 5 minutes.
- add flour and whisk to form a roux.
- add paprika, and stir the roux into lentils.
- simmer uncovered, stirring often.
- add remaining ingredients, season with salt and pepper.
- remove bay leaves, serve.