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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is from the New York Times. I haven't tried it but it sure sounds good. Ingredients:
1 lb brown lentils |
1 1/2 tablespoons vegetable oil |
1 medium onion, finely chopped |
6 garlic cloves, minced |
2 tablespoons sweet hungarian paprika |
3 bay leaves |
2 cups sour cream |
3 1/2 tablespoons flour |
2 tablespoons milk |
1/2 teaspoon salt (to taste) |
1 tablespoon light brown sugar |
2 tablespoons brown mustard (to taste) |
2 tablespoons lemon juice (to taste) |
Directions:
1. If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
2. Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
3. Add garlic and paprika, and saute about another minute.
4. Add lentils, 7 cups of water and bay leaves. Increase heat 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.
5. In a small bowl combine sour cream (not low fat), flour and milk. When lentils are tender add this mixture to the pot. Simmer 2-3 minutes. Add salt, brown sugar, mustard and lemon juice.
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