Hungarian Lentil Stew - cooking recipe

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)

Preparation

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.