THE BEST DARNED LENTILS

Recently, my friend Bernie introduced me to Hungarian Style Lentils. They are made with french lentils, which are smaller, firmer and more meaty.



The original recipe was from Gourmet magazine (I think...I lost it somewhere in my office) and it called for duck fat. I have no idea what it tastes like with the fat but I promise, even the biggest meat-lover will swear there's an animal in there. The lentils don't get mushy at all. The paprika also gives it that lovely smokey flavour. Here is the recipe sans duck.

Hungarian Style Lentils (or The Best Darn Lentils...)

We are hopelessly addicted to them here at the Bouchard-Brown house.

What you will need:

2 cups french lentils, soaked at least 8 hours
(to soak em, just enough water to cover lentils in a bowl. Leave, covered on the counter over night. The lentils will absorb the water. Rinse them in cold water before cooking)
4 cups veggie stock or water
1 red onion, chopped fine
2 cloves garlic, minced
1 tbsp flour (I used spelt but any flour will do)
2 tbsp smoked paprika (use more if you like it spicy)

2 tbsp fresh chopped thyme or parsley or both
1 tsp dijon mustard
1 tbsp balsamic vinegar
juice of 1/2 a lemon

In a large pot, add lentils and cover with 4 cups vegetable stock. Bring to a boil and cook on medium heat for 15 minutes. DO NOT OVERCOOK!


Meanwhile, saute onion and garlic in a large pan until soft. Add flour adn cook for about 3 minutes, stirring frequently. Add paprika.

Once lentils are cooked, add onion mixture and cook for 5 minutes or until lentils have thickened up. Turn off heat.

Add herbs, dijon, balsamic and lemon. Mix it up.

There are a million ways to enjoy:
- with poached eggs and toast
- on rice
- alone
- add chard or spinach
- on a bed of watercress, served with spelt toast (shown here)


Yum!