1-2 ham hocks
1 lg. onion, chopped
3 med. cloves garlic, crushed
1 (1 lb.) pkg. dried lentils
1 Kielbasa or frankfurters, thinly
1 c. sliced carrots


Soak lentils overnight. Rinsing 2 or 3 times. Add 10 cups of water, lentils, ham hock, 1/2 teaspoon salt (optional) and 1/8 teaspoon pepper and 1 cup of carrots. Bring to boiling; reduce heat. Simmer, covered 1-2 hours. Remove ham hock from the soup and strip off as much meat as possible. Add the meat back to the soup and add cooked Kielbasa. This soup can simmer all day, be made ahead a day or frozen. Noah Western


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