HUNGARIAN LENTIL STEW

Hungarian Lentil Stew image

Provided by windhorse23

Categories Stew

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

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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)

Steps:

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.

Nutrition Facts : Calories 382.4, Fat 15.6, SaturatedFat 8.1, Cholesterol 25.8, Sodium 183.3, Carbohydrate 44.5, Fiber 18.3, Sugar 3.8, Protein 17.5