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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible. | 2. Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes. | 3. Add garlic and paprika, and saute about another minute. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	1			-	-	-	-
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
hungarian paprika	2	tablespoons	sweet	-	-	-	-
bay leaf	3			-	-	-	-
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
flour	3 1/2	tablespoons		126.4988	27.6949	2.0565	0.4908
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
salt	1/2	teaspoon		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
brown mustard	2	tablespoons		18.0	1.749	1.122	1.002
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.