This is from the New York Times. I haven’t tried it but it sure sounds good.
Ingredients: [‘brown lentils’, ‘vegetable oil’, ‘onion’, ‘garlic cloves’, ‘sweet hungarian paprika’, ‘bay leaves’, ‘sour cream’, ‘flour’, ‘milk’, ‘salt’, ‘light brown sugar’, ‘brown mustard’, ‘lemon juice’]
Quantity of 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)”]
Number of Servings: 8
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.’]