New Testament Pottage

• 8 oz. lentils
• 2 cloves garlic, crushed
• 1 Tbsp. sesame/safflower oil
• 1/4 tsp. coriander
• 1/4 tsp. cumin
• 1/4 tsp. coriander
• 2 ham hocks
• 1/4 tsp. celery salt
• 2 bay leaves
• 1 qt. water
• nonfat dried milk to taste
• parsley
• 4 onions, chopped

1. Cover lentils with 2 cups boiling water, cool and drain.
2. Fry garlic with onions in oil.
3. Add cumin and coriander.
4. Add drained lentils.
5. Stir in well and add ham hocks and celery salt plus bay leaves.
6. Cover with 1 quart of water and simmer for 2 hours tightly covered.
7. Remove ham hocks.
8. Cut off rind (outer skin) and finely chop meat and put into the lentils.
9. Add nonfat dried milk to taste.

lentils, garlic, sesamesafflower oil, coriander, cumin, coriander, ham hocks, celery salt, bay leaves, water, milk, parsley, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612285 (may not work)