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Ingredients:
1-2 ham hocks
1 lg. onion, chopped
3 med. cloves garlic, crushed
1 (1 lb.) pkg. dried lentils
1 Kielbasa or frankfurters, thinly
sliced
1 c. sliced carrots
Direction:
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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For
Details about Ingredients , check your nearest American Store
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