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German Lentil and Veggie Soup
Recipe by:
CLAIRELLEN
A quick lentil soup with ham, fragrantly spiced with caraway and nutmeg. Tastes great the next day and freezes well too. You can also make this soup in no time using a pressure cooker.
Ready in 8 hours 10 minutes
Saved as a favourite by 38 cook(s)
Ingredients
Serves: 8
- 2 cups dried brown lentils, rinsed and drained
- 3 cups (750ml) chicken stock
- 1 bay leaf
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 150g cooked ham, cubed
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, crushed
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon caraway seed
- 1/2 teaspoon celery or traditional salt
- handful chopped fresh parsley
- 1/2 teaspoon ground black pepper
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Preparation method
Prep: 10 minutes | Cook: 8 hours1.
Place lentils in a 5 to 6 litre slow cooker. Add chicken stock, bay leaf, carrots, celery, onion and ham. Season with Worcestershire sauce, garlic, nutmeg, caraway seed, choice of salt, parsley and pepper.
2.
Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Tip:
You can also make this soup in no time using a pressure cooker. Just cook for 10 to 12 minutes once you've built pressure, and use the Quick Release Method (or follow your manufacturer's instructions for lentils).
Provided by: Allrecipes
Last updated:
21 Mar 2013
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