Hungarian Lentil Stew

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

1. 1

   If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.

2. 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. 3

   Add garlic and paprika, and saute about another minute.

4. 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. 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.