1
1
12
2
-------
8
2
3
4
1-1/2
8
1-1/2
-------
12
-------
2
1
1/8
1
1
2/3
-------
1-1/2
-------
1
2
-------
ar
ar
|
#
c
---
oz
cl
oz
oz
#
oz
#
---
oz
---
t
T
t
t
T
t
---
T
---
T
---
|
Lentils (1)
Smoked Ham Hock
Water
Bay Leaf
-- Vegetables
Onion
Garlic
Celery & leaves
Carrots
Tomatoes
Eggplant
Potatoes
----------
Cooked Meats (2)
-- Seasonings
Worcestershire Sauce
Lemon Juice
Cayenne
Curry Powder
Salt
Pepper
---------------
Olive Oil
-- Garnish
Lemon
Parsley, chopped
-- Serve with
Sour Cream
Yogurt
|
Prep - (1-1/4 hr)
- Chop ONIONS fine. Crush GARLIC and chop small. Mix.
- Chop CELERY medium. Peel CARROTS. Split in half
lengthwise (if large) and cut crosswise into 1/4 inch pieces. Mix with
Onions.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water, peel and cut into about 1/2 inch pieces.
- Peel EGGPLANT and dice about 1/2 inch. Hold in Water acidulated
with Lemon Juice or Citric Acid until needed.
- Peel POTATOES and cut into 1/2 inch dice. Hold in cold
water until needed.
- Chop COOKED MEATS into about 1/2 inch chunks.
- Mix all Seasonings.
Run - (1-3/4 hrs)
- Place Lentils, Ham Hock and Bay Leaves in a
pot with 12 cups Water. Bring to a boil and simmer about 30
minutes.
- Meanwhile: In a spacious sauté pan, heat 1-1/2
T Olive Oil and fry stirring over moderate heat until Onions threaten
to color.
- Stir in Tomatoes and continue to fry stirring until soft
and their liquid is nearly gone.
- When Soup has simmered 30 minutes, stir in Onion mix and
Seasoning mix. Continue to simmer for another 30 minutes.
- Drain Potatoes and Eggplants. Stir both into the
Soup along with Cooked Meats. Bring to a boil and set to a
simmer for another 30 minutes..
- When Soup is nearly done, fish out the Ham Hock and strip off
the meat. Cut the meat into 1/2 inch chunks and return it to the soup.
- Just before serving, slice a LEMON fairly thin, then cut
slices into 8ths. Mix into the Soup. Chop Parsley and stir in.
- Serve hot with Sour Cream and/or Yogurt on the side.
|
