Ingredients

  • 1 (16 ounce) package dried lentils
  • 3 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



Print this recipe

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
German Lentil Soup