Description
This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch’s in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.
Ingredients
- 2 cups dried brown lentils, rinsed and drained
- 3 cups chicken stock
- 1 bay leaf
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup cooked, cubed ham
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- 5 drops hot pepper sauce
- ¼ teaspoon caraway seed
- ½ teaspoon celery salt
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground black pepper
Instructions
- Place lentils in a 5 to 6 quart slow cooker. Add chicken stock
- bay leaf
- carrots
- celery
- onion
- and ham. Season with Worcestershire sauce
- garlic powder
- nutmeg
- hot pepper sauce
- caraway seed
- celery salt
- parsley
- and pepper.
- Cover
- and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Servings: 8