German Lentil Soup Recipe

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.