Recipe Details

Summary

Name: Linsensuppe (lentil Soup)

Category: Oktoberfest

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 tablespoon chopped fresh parsley

1/2 pound diced ham

croutons

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.