Dinner

Hungarian Lentil Stew is for Dinner.

Hungarian Lentil Stew takes several minutes to prepare.

Hungarian Lentil Stew takes 60 minutes to cook.

Hungarian Lentil Stew makes 6 servings.

The ingredients for Hungarian Lentil Stew are:

1 1-pound bag brown lentils
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
6 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
3 bay leaves
2 cups low-fat sour cream
3 1/2 tablespoons all-purpose flour
2 tablespoons milk
1/2 teaspoon salt, or as needed
1 tablespoon light brown sugar
2 tablespoons brown mustard, or as needed
2 tablespoons fresh lemon juice, or as needed.

Here is how you make Hungarian Lentil Stew:

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- 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.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.Yield: 6 to 8 servings.

The nutritional information for Hungarian Lentil Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.2

• Total Fat: 9.1 g
• Cholesterol: 16.0 mg
• Sodium: 347.6 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 7.4 g
• Protein: 12.3 g

The dietary needs meet for Hungarian Lentil Stew is Vegetarian