1 pk Dry lentils (about a pound)
1 md Onion; chopped
1    -(up to)
2    Carrots; sliced
1    -(up to)
2    Cloves garlic; minced
1 c  Ham; hot dogs, Polish
-sausage, etc.; sliced,
-more or less (optional)
1 tb Curry (to start with; this
-will depend on your curry
-powder and your love of
-curry)
1 cn (small) of tomatoes; chopped
-(optional)

Place all ingredients in a pot. Cover with water by about an inch or so.
Bring to a boil, and then reduce heat to a simmer. Cook for 1-2 hours,
until tender. You may have to add more water to maintain a good degree of
“soupiness.” Correct seasonings only after done–add more salt or curry
powder, as necessary.

NOTE: The recipe I borrow from calls for the soup to be run through a
seive to smooth it out. Personally, I like a chunky soup, so I omit this
step. The recipe on the package of dry lentils makes a good starting
point, too. Just add curry to taste.