Before cooking, wash the lentils several times in cold water. Place them in a bowl with cold water to cover, and soak for at least 3-4 hours. If you soak it overnight that's even better.

Add your lentils with the soaking water to a saucepan. Add smoked meat and bay leaves. If necessary, add water to cover the lentils by 1 1/2 inches (4 cm). Salt to taste.

Bring the water to a boil, then reduce to a simmer. Cook your lentils until they are tender, for approx. 25 minutes. Watch out not to overcook them. Remember, you will have to cook additionally for a few minutes after thickening the stew. Skim off any foam off the top while boiling.

Take the pan off the heat and prepare the roux with onions.

Finely chop one small onion (about 1/2 cup) and 2 cloves of garlic.

Put your chopped onion into a casserole, add 2 tablespoons oil or fat and cook at medium heat until it becomes translucent.

Add garlic and cook for about half a minute.

Add flour, stir and roast for another 3-4 minutes.

Take your pan off the heat, add paprika. I usually add 1/4 teaspoon of good quality Hungarian paprika. But if you prefer rich paprika taste, you can safely double this amount. Stir.

Add a cup of cold water (250 ml) gradually, stir it continuously to get rid of any lumps.

Pour the prepared roux into your stew. Stir, and return the pan to the heat.

Bring it to a boil, and cook gently for 2 to 3 minutes, until flour loses its raw taste and thickens your lentil stew.

Season with mustard and lemon juice.

Lentil stew in Hungary is served without exception with sour cream. Add it right away, or after spooning it onto your plate. Use 2/5 to 4/5 cup (90-180 ml) sour cream per every 1 pound (450 g) of lentils, according to your taste.