This is a very good German Lentil Soup recipe. It serves eight people, tastes great the next day, and freezes well if there is only two of you. Garnish with croutons, if desired.
2 cups dry lentils
3 quarts chicken broth
1 bay leaf
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
Dash chili sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1 tablespoon chopped fresh parsley
1 cup cooked, cubed ham
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 two quarts, to retain soupy texture.
Stir in pepper, carrots, onion, celery, parsley and ham. Cook 15 minutes more. Serve hot, garnished with croutons.
Slow cooker method:
Put all ingredients in a slow cooker. Cook on low for eight hours.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 294; Total Fat: 6g; Cholesterol: 11mg; Sodium: 1108mg; Carbohydrates: 39g Protein: 23g; Fiber: 18g
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