Hungarian Lentil Stew

Hungarian Lentil Stew

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
  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 (5-6 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.
  3. 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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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