Hungarian Lentils

Total Time: 8 hrs 25 mins Preparation Time: 8 hrs Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.