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German Lentil Soup Recipe | |
German Soup | |
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Ingredients:
1 (16 ounce) package dried lentils3 quarts chicken stock 1 bay leaf 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/4 teaspoon grated nutmeg 5 drops hot chili sauce (e.g. Tabasco Sauce) 1/4 teaspoon caraway seeds 1/2 teaspoon celery salt 1/2 teaspoon ground black pepper 1 cup chopped carrots 1 cup chopped onions 1 cup chopped celery 1 tablespoon chopped fresh parsley 1/2 pound diced ham croutons
Directions:
Rinse and drain lentils; place in a soup pot. Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high heat. Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture. Stir in carrots, celery, and onion. Cook 15 minutes more. Serve hot, garnished with croutons. Crockpot Method: Put all ingredients in a crockpot. Cook on low for 8 hours. Makes 6 - 8 servings | |