| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Main, Courses |
1 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Lentils; preferably brown |
| 1 |
lg |
Onion |
| 1 |
lg |
Onion; chopped |
| 150 |
g |
Bacon; in one piece |
| 1 |
|
Carrot |
| 1 |
ts |
Peppercorns; whole |
| 1/4 |
ts |
Cumin; whole |
| 1/2 |
kg |
Polish sausages; |
| 2 |
tb |
Cooking oil |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Thyme |
|
|
Salt |
| 1 |
|
Bay leaf |
INSTRUCTIONS
1. Soak lentils in water for 1 hour.
2. Drain.
3. Boil water with bacon, onion, carrot, pepper, bay leaf in a Dutch oven.
4. Add lentils, thyme and cumin. Cook over low heat for about 1 hour.
5. Cook sausage in oil and add to lentils.
6. Discard oil from frying pan and add new oil. Cook chopped onions until
transparent. Add garlic just until it smells.
7. Place 2 ladles of lentils in the onion mixture, and press with the back
of a spoon to make a paste. Add salt and pepper and return to Dutch oven.
8. Season with a little more cumin, cook 1-2 minutes.
Serve it also with kassler.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Nov 09, 1997
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