Linsensuppe

Linsensuppe

Ingredients

• 1 (16 ounce) package dried lentils
• 3 quarts chicken stock
• 1 bay leaf
• 1 teaspoon worcestershire sauce
• ½ teaspoon garlic powder
• ¼ teaspoon grated nutmeg
• 5 drops Tabasco sauce
• ¼ teaspoon caraway seeds
• ½ teaspoon celery salt
• ½ teaspoon ground black pepper
• 1 cup chopped carrots
• 1 cup chopped onions
• 1 cup chopped celery
• 1 TBSP chopped fresh parsley
• ½ pound diced ham
• croutons

Directions

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. Bring to a boil over high heat.
3. Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.
4. Stir in carrots, celery, and onion. Cook 15 minutes more.
5. Serve hot, garnished with croutons.