Hungarian Lentil Stew

Ingredients

• 1 1-pound bag brown lentils
• 1 ½ tablespoons vegetable oil
• 1 medium onion, finely chopped
• 6 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 3 bay leaves
• 2 cups whole-fat sour cream
• 3 ½ tablespoons all-purpose flour
• 2 tablespoons milk
• ½ teaspoon salt, or as needed
• 1 tablespoon light brown sugar
• 2 tablespoons brown mustard, or as needed
• 2 tablespoons fresh lemon juice, or as needed

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    497 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 21 grams protein; 40 milligrams cholesterol; 295 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
2. Place a large (5- to 6-quart) saucepan over medium-low heat, and add oil and onion. Sauté until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water and bay leaves. Increase heat to bring 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.
3. When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2 to 3 minutes. Add salt, brown sugar, mustard and lemon juice, adjusting amounts as needed for a slightly piquant flavor. If desired, remove and discard bay leaves. Serve hot.

1 hour