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
Instructions:
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
