| 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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