German Lentil Soup

Ingredients

• 2 cups dry lentils
• 3 quarts chicken broth
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 1 dash chili sauce
• 1/4 teaspoon caraway seed
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground black pepper
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tablespoon chopped fresh parsley
• 1 cup ham, chopped

Directions

1 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.
2 Stir in carrots, celery, and onion. Cook 15 minutes more. Serve hot, garnished with croutons.
3 Slow cooker method: Put all ingredients in a slow cooker. Cook on low for 8 hours.

Submitted 6/13/05.
Source: Internert/Claire McLaughlin
Submitted By: Marlen
matchlessm@aol.com
German Lentil Soup