Hungarian Lentil Stew
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 11-pound bag brown lentils
- 1½tablespoons vegetable oil
- 1medium onion, finely chopped
- 6cloves garlic, minced
- 2tablespoons sweet Hungarian paprika
- 3bay leaves
- 2cups whole-fat sour cream
- 3½tablespoons all-purpose flour
- 2tablespoons milk
- ½teaspoon salt, or as needed
- 1tablespoon light brown sugar
- 2tablespoons brown mustard, or as needed
- 2tablespoons fresh lemon juice, or as needed
Nutritional analysis per serving (8 servings)
373 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 17 grams protein; 214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
This is just okay - really not worth making. There are far better lentil soup and lentil stew recipes available.
This has no flavor. I upped garlic and spices and it was still very bland. Used half the sour cream recommended and the full amount would have been way too much. Wouldn’t waste my time again.
Very tasty. did have to add more salt. Was also not sure what I thought about adding sugar, mustard and lemon. Not what I think of when I think Hungarian. These ingredients really did improve the flavor.
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