Tuesday, April 20, 2010

Spicy Hungarian Lentil Stew

7 c. water
1 1/2 c lentils, sorted and rinsed
1/3 c. dried onion or 1 medium onion diced
7 tsp. chicken bouillon
2 Tbsp. tomato paste
2 tsp. cumin
1/2-3/4tsp. cayenne pepper
1/2 tsp. dried minced garlic or 1 tbsp.freshly diced garlic
1/2 tsp. paprika
1 large bay leave
1 (12-oz) can evaporated milk
2 Tbsp. flour

Combine all ingredients except milk and flour in a pot and bring to boil. Simmer for 45 minutes. Whisk flour into milk until there are no lumps. Whisk into stew. Return to boil while stirring, simmer 1 min. Serves 5.

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