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Linsensuppe (Lentil Soup) Recipe

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This recipe for Linsensuppe (Lentil Soup) is from The Bruecher-Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 ounce) package dried lentils
3 qt. chicken stock
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp grated nutmeg
5 drops Tabasco Sauce
1/4 tsp. caraway seeds
1/2 tsp. celery salt
1/2 tsp. ground black pepper
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
1 c. cubed potato
1 tbsp. chopped parsley
1/2 pound diced ham or sausage
croutons as garnish
Directions:
Directions:
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, onion and potato. Cook 15 minutes more. Serve hot, garnished with croutons.
Personal Notes:
Personal Notes:
Oma and Wolfgang would make this often. Wolfgang added his own ingredients from time to time, like different types of sausage.

 

 

 

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