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Recipe: Lentil Soup


Basic ingredients
 
  • 1 package dried lentils
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  • 3 quarts chicken stock
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  • 1 bay leaf
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  • 1 teaspoon 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 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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  • croutons
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  • 1 chopped fresh parsley
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  • 1/2 pound diced ham
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    Preparation:
    • 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.

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