Spicy Lentil Stew
Lentil stew is a classic in Hungarian cuisine, a popular dish for centuries. It was once considered a poor man's food because lentils were cheap, nutritious and long-lasting. Nowadays, however, we not only eat it as a New Year's good luck dish, but also as a delicious, hearty and healthy dish throughout the year. Smoked paprika and cumin give this version a special flavor, which we silkify with sour cream for a creamy texture. Try this simple yet flavorful recipe that is guaranteed to please the family!
Ingredients for this recipe
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Preparation Steps
1
Rinse the lentils thoroughly, then soak them for at least 2 hours or overnight to help them cook faster.
2
Finely chop the onion and garlic. Dice the carrot into small cubes. Heat the olive oil in a pot over medium heat and sauté the onion until translucent.
3
Add the garlic and carrot, and cook for a few minutes, stirring occasionally, until the flavors are released.
4
Sprinkle in the smoked Hungarian paprika and ground cumin, then add the tomato paste. Stir well to combine and cook for a minute, allowing the flavors to meld.
5
Add the soaked lentils and bay leaves. Pour in the vegetable broth and bring to a boil.
6
Reduce the heat to medium and simmer for approximately 25-30 minutes, or until the lentils are tender. If needed, add a little more water to achieve the desired consistency.
7
In a small bowl, whisk together the sour cream and flour until smooth. Ladle a spoonful of the hot stew liquid into the sour cream mixture to temper it, preventing curdling. Stir the tempered sour cream mixture back into the stew and cook for another 5 minutes, allowing it to thicken.
8
Finally, season with salt and black pepper to taste. Remove the bay leaves before serving. Garnish with fresh parsley or extra sour cream, if desired.
