Hungarian Lentil Stew

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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)

Recipe

• 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.