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Linsensuppe (Lentil Soup)
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Ingredients
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1 (16 ounce) package
dried lentils
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3 quarts chicken stock
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1 bay leaf
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1 teaspoon Worcestershire
sauce
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1/2 teaspoon garlic
powder
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1/4 teaspoon grated
nutmeg
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5 drops Tabasco Sauce
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1/4 teaspoon caraway
seeds
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1/2 teaspoon celery salt
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1/2 teaspoon ground black
pepper
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1 cup chopped carrots
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1 cup chopped onions
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1 cup chopped celery
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1 TBSP chopped fresh
parsley
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1/2 pound diced ham
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croutons
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Directions
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Rinse and drain lentils;
place in a soup pot.
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Add stock, bay leaf,
Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway
seeds, and celery salt.
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Bring to a boil over high
heat.
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Reduce heat, and simmer
for 30 minutes.
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Add water as needed, up
to 2 quarts, to retain soupy texture.
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Stir in carrots, celery,
and onion.
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Cook 15 minutes more.
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Serve hot, garnished with
croutons.
Note: Serves 6-8
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