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Nutrition Facts
Serving Size 1 (201g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 330
Calories from Fat 82		(25%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 473mg		19%
Potassium 697mg		19%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 17.7g	70%
	Sugars 4.0g
Protein 18.3g		36%
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Hungarian Lentils

Recipe #102151 | ½ day | 8 hours prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: chia
Oct 18, 2004

hungry for hungarian? try these simply prepared lentils.

SERVES 8 (change servings and units)

Ingredients

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 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
pepper

Directions

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.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Beans > Lentils
Cuisine > European
Preparation > Time to Make
Dietary > Kosher

Featured Reviews for This Recipe

From: D Rusak

On May 10, 2009

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.

0 people found this review helpful

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From: Ice Cool Kitty

On Jan 13, 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.

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From: FlemishMinx

On Oct 30, 2004

Chia, I believe these are the best lentils I've ever tasted ! They have a lovely and complex flavor. I was all out of shmaltz so I substituted with butter. After stirring the roux into the simmering lentils, I only had to simmer an additional few minutes before the lentils were ready to serve- these really do cook quickly. Thanks for posting this satisfying winter dish!

6 people found this review helpful

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From: Georgiapea

On Sep 6, 2005

Well, I had this out on the counter and my roommate, who's never heard of or seen lentils, took one look at it and almost died. (I like my lentils mushy...) Anyway, I heated some up and she smelled it and started to change her mind; then she took a pinch and her eyes got really big and she said, "Georgia, this is AMAZING - you would make something that looks so gross but tastes so good." Anyway, so last night I helped HER make a batch of her own. It's SOO good.

4 people found this review helpful

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