Hungarian Lentils - cooking recipe

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

Preparation

soak lentils in cold water for 8 hours.
drain and rinse well.
transfer to a wide pot.
add stock, salt, bay leaves.
bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
cook onions and garlic in duck fat in a separate skillet, 5 minutes.
add flour and whisk to form a roux.
add paprika, and stir the roux into lentils.
simmer uncovered, stirring often.
add remaining ingredients, season with salt and pepper.
remove bay leaves, serve.