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“This is from the New York Times. I haven't tried it but it sure sounds good.”
1hr 10mins

Ingredients Nutrition


  1. If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
  2. Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
  3. Add garlic and paprika, and saute about another minute.
  4. 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.
  5. 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.

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