Hungarian Lentils

Ingredients

• 1 lb lentils, rinsed and picked over
• 1 quart chicken stock
• 1 teaspoon salt
• 2 bay leaves
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 ounces chicken fat or 2 ounces duck fat, rendered (shmaltz)
• 1/4 cup flour
• 1 teaspoon Hungarian paprika
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• salt, to taste
• pepper