Linsensuppe (Lentil Soup)
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 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 TBSP chopped fresh parsley
1/2 pound diced ham
croutons
Cooking:
- 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.
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