This German lentil soup recipe is based on my favorite dish from Karl Ratzsch's in Milwaukee, Wisconsin. The recipe serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.
Ingredients
- brown lentils: 2 cups (drained, dried)
- chicken stock: 3 cups
- bay leaf: 1 piece
- carrots: 1 cup (chopped)
- celery: 1 cup (chopped)
- onion: 1 cup (chopped)
- cooked, cubed ham: 1 cup
- Worcestershire sauce: 1 tsp
- garlic powder: 0.5 tsp
- freshly grated nutmeg: 0.25 tsp
- drops hot pepper sauce: 5 piece
- caraway seed: 0.25 tsp
- celery salt: 0.5 tsp
- fresh parsley: 1 Tbsp (chopped)
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
-
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.
