Lentils with curry

Yield: 4 Servings

Measure Ingredient
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, .

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