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Linsensuppe (Lentil Soup)

from Germany
 
  • 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.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 
Own Your Kitchen
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This page modified January 2008


 

 
 

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