Best Hungarian Lentil Stew Recipes

HUNGARIAN LENTIL STEW

Steps:

• If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
• 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.
• 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.

HUNGARIAN PORK AND LENTIL STEW

Steps:

• In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
• Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
• Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
• Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
• Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
• To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.

HUNGARIAN LENTIL STEW

Steps:

• If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
• Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
• Add garlic and paprika, and saute about another minute.
• 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.
• 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.