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Prep Time: 480 Minutes Cook Time: 25 Minutes |
Ready In: 505 Minutes Servings: 8 |
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hungry for hungarian? try these simply prepared lentils. Ingredients:
1 lb lentils, rinsed and picked over |
1 quart chicken stock |
1 teaspoon salt |
2 bay leaves |
1 small onion, chopped |
2 cloves garlic, chopped |
2 ounces chicken fat or 2 ounces duck fat, rendered (shmaltz) |
1/4 cup flour |
1 teaspoon hungarian paprika |
1 tablespoon red wine vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon sugar |
1 teaspoon dijon mustard |
salt, to taste |
pepper |
Directions:
1. soak lentils in cold water for 8 hours.
2. drain and rinse well.
3. transfer to a wide pot.
4. add stock, salt, bay leaves.
5. bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
6. cook onions and garlic in duck fat in a separate skillet, 5 minutes.
7. add flour and whisk to form a roux.
8. add paprika, and stir the roux into lentils.
9. simmer uncovered, stirring often.
10. add remaining ingredients, season with salt and pepper.
11. remove bay leaves, serve.
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