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German Lentil Soup

4

490 min

German Lentil Soup

German Lentil Soup Photo 1

Time

490 min

Serving

8 persons

Calories

221

Rating

4.00★ (123)

Cuisine

German
Author: Victoria Buriak
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

German Lentil Soup Photo 21
German Lentil Soup Photo 32
  1. 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.
    German Lentil Soup Photo 2
  2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
    German Lentil Soup Photo 3

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