Hungarian Lentils Recipe

Name: Hungarian Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb lentils, rinsed and picked over, 1 quart chicken stock, 1 teaspoon salt, 2 bay leaves, and more.

Yes, Hungarian Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Lentils

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