Spicy Hungarian Lentil Stew--Leslie Probert CEW 2007, Handout 26

7 c. water +
7 t. chicken bouillon
OR 4 cans of chicken broth
1 1/2 c. lentils, sorted and rinsed
1/3 c. dried onions
7 t. chicken bouillon
2 T. tomato paste
2 t. cumin
1/2 t. cayenne peper
1/2 t. dried, minced garlic
1/2 t. paprika
1 large bay leaf (remove before eating)
1 (12 oz.) can evaporated milk
2 T. flour

Combine all ingredients except milk and flour in a pot and bring to boil.  Simmer for 45 minutes.  Whisk flour into milk until here are no lumps.  Whisk into stew.  Return to boil while stirring and simmer 1 minutes.  Serves 5.

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