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964552 -- JAN'S LENTIL SOUP
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
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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