I have made this stew in the past and loved it. I was excited to make it with sweet Hungarian paprika this time – I had substituted smoky paprika in the past. We preferred it with the smoky paprika! I also served it over black forbidden rice, just for variety, and I think that it is better served over brown basmati rice. This recipe is easy and delicious. It is from The New York Times, adapted from Renata Olah.
Yield: 6-8 servings
- 1 1-pound bag brown lentils
- 1 1/2 T vegetable oil
- 1 medium onion, finely chopped
- 6-12 cloves garlic, minced
- 2 T sweet Hungarian paprika
- 3 bay leaves
- 2 cups whole-fat sour cream (or plain Greek yogurt)
- 3 1/2 T all-purpose flour
- 2 T milk
- 1/2 tsp salt, or as needed
- 1 T light brown sugar
- 2 T brown mustard, or as needed
- 2 T fresh lemon juice, or as needed
- If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
- Place a large (5-6 quart) saucepan over medium-low heat, and add oil and onion. Saute until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water (I use 1/2 stock), 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.
- When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2-3 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.
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