| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Polish | Soup | 4 | Servings | |
INGREDIENTS
| 1 | pk | Dry lentils (about a pound) |
| 1 | md | Onion; chopped (up to) |
| 2 | Carrots; sliced (up to) | |
| 2 | Cloves garlic; minced | |
| 1 | c | Ham; hot dogs, Polish sausage, etc.; sliced, more or less (optional) |
| 1 | tb | Curry (to start with; this will depend on your curry powder and your love of curry) |
| 1 | cn | (small) of tomatoes; chopped (optional) |
INSTRUCTIONS
Place all ingredients in a pot. Cover with water by about an inch or so. Bring to a boil, and then reduce heat to a simmer. Cook for 1-2 hours, until tender. You may have to add more water to maintain a good degree of "soupiness." Correct seasonings only after done--add more salt or curry powder, as necessary. NOTE: The recipe I borrow from calls for the soup to be run through a seive to smooth it out. Personally, I like a chunky soup, so I omit this step. The recipe on the package of dry lentils makes a good starting point, too. Just add curry to taste. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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