| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Dry lentils, about a pound |
| 1 |
|
Onion, chopped |
| 1 |
|
up to |
| 2 |
|
Carrots, sliced |
| 1 |
|
up to |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Ham, hot dogs Polish |
|
|
sausage etc. sliced |
|
|
more or less optional |
| 1 |
T |
Curry, to start with this |
|
|
will depend on your curry |
|
|
powder and your love of |
|
|
curry |
| 1 |
|
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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