In Hungary we make a set of thick vegetable stews with a white-sauce base, for most of them. Some are even lightly sweetened. Children notoriously hate these dishes, yet as a kid lentil stew was one of my favorites. The mild lemony taste, with the horseradish and garlic make a perfect, tasty, hearty stew. My favorite version was actually prepared in my elementary school's kitchen and topped with shredded ham.
2 cups of lentils
2 bay leaves
2 tbsp flour
1 clove garlic
1 small onion
0.5 tsp paprika
2 tbsp oil
2 tbsp horseradish Preparation
Wash the lentils. Soak them overnight with enough water to cover them half an inch deep. The next day cook the lentils in the same liquid with one lemon cut in half, bay leaves and garlic cloves.
Chop the onion and sautee on two tbsp of olive oil. Add the flour and cook until lightly browned. Add the paprika and cook for another 30 seconds.
Mix the cooked lentils with the roux. Bring to a simmer and season with salt.
Turn off the heat and add the grated horseradish. Remove the bay leaves and garlic cloves. Serve with bread.