Linsensuppe (Lentil Soup)
OtherChickenIntermediate30 min
Ingredients
Servings
4
- 1 each ounce) package dried lentils
- 3 quart chicken stock
- 1 each bay leaf
- 1 tsp Worcestershire sauce
- 0.5 tsp garlic powder
- 0.3 tsp grated nutmeg
- 5 drop Tabasco Sauce
- 0.3 tsp caraway seeds
- 0.5 tsp celery salt
- 0.5 tsp ground black pepper
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 1 tbsp chopped fresh parsley
- 0.5 lb diced ham
Instructions
- 1
Rinse and drain lentils; place in a soup pot.
- 2
Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt.
- 3
Bring to a boil over high heat.
- 4
Reduce heat, and simmer for 30 minutes.
- 5
Add water as needed, up to 2 quarts, to retain soupy texture.
- 6
Stir in carrots, celery, and onion.
- 7
Cook 15 minutes more.
- 8
Serve hot, garnished with croutons.
Tags
soupthe-oktoberfest-cookbookother
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