If you are looking for a nutrient-packed, but no-fuss dish, this lentil stew can be a good choice for a hearty lunch or dinner. It’s a great way to fill up without having to worry about overdoing it on calories and fat.
When it comes to lentils and beans, the most frequently asked question is about soaking. Soaking isn’t mandatory, rather recommended because it reduces the cooking time significantly and makes lentils and beans easier to digest.
I’ve read that the outer shell of lentils contains so called anti-nutrients that can interfere with digestion and that soaking can neutralize them. I’m not sure whether this is true or not, so I always soak them.
- 250 g (~1 1/4 cups) lentils
- 1tbsp lard
- 1 medium onion, finely chopped
- 1 tsp sweet paprika
- salt and pepper to taste
- 1 bay leaf
- 1 tsp mustard
- 1 tbsp sugar
- 1/2 – 1 tsp vinegar to taste
- 1 1/2 tbsp flour
- 3 tbsp sour cream
Place lentils in a large bowl, cover them with cold water and let them soak overnight.
The next day drain and rinse the lentils. In a pot heat up lard, add finely chopped onions and sauté until translucent. Remove the pot from the heat and sprinkle paprika over the sautéed onions. Give it a good stir, then put the pot back on the heat. Add lentils and pour in approx. 500 ml / 2 cups of water (just enough to cover the food). Add mustard and a bay leaf, season with salt and pepper, and cook until soft and tender.
In a small bowl combine flour, sour cream and 100 ml / 1/2 cup of water. Once lentils are tender, add sugar and vinegar, and pour in the sour cream mixture. While stirring constantly, cook for 3-4 minutes until the lentil stew thickens.