Yield: 4 Servings
|1 pack||Dry lentils (about a pound)|
|1 medium||Onion; chopped (up to)|
|2||Carrots; sliced (up to)|
|2||Cloves garlic; minced|
|1 cup||Ham; hot dogs, Polish sausage, etc.; sliced, more or less (optional)|
|1 tablespoon||Curry (to start with; this will depend on your curry powder and your love of curry)|
|1 can||(small) of tomatoes; chopped (optional)|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .