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LENTIL SOUP |
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| Ingredients: |
1 lb. Lentils, rinsed and inspected
3 Carrots
2 Onions
3 ribs Celery
1 T Butter
1 T Tomato Paste
1 lb. Polish Kielbasa, thinly sliced
2 qt. Chicken Stock
1 Bay Leaf
Pinch Thyme
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| Procedures: |
1. Dice the carrots, onions and celery. Tom uses the "Kawompitta", a hand-held chopper that he bashes repeatedly until the desired size is reached.
2. Sauté the veggies in butter, with S&P to taste.
3. Add the lentils, broth, bay leaf and tomato paste.
4. Bring to a boil and simmer for about an hour.
5. Add the sliced Kielbasa and cook until done.
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| Notes: |
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2012-10-10: A good batch was made
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