Lentil soup <meat>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lentils |
| 2½ | quart | Water |
| 2 | Onions -- diced | |
| 2 | tablespoons | Fat |
| 2 | Carrots -- diced | |
| 1 | tablespoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Bay leaf | |
| 4 | Frankfurters -- sliced | |
Directions
Wash and drain the lentils. Combine with water; bring to a boil and cook over medium heat 1 hour. Brown the onions in the fat and add to the lentils with the carrots, salt, pepper and bay leaf. Cook over low heat 2 hours. Discard the bay leaf and rub mixture through a food mill. Return to the saucepan. A Recipe By : Jennie Grossinger - "The Art Of Jewish