A quick lentil soup with ham, fragrantly spiced with caraway and nutmeg. You can also make this soup in no time using a pressure cooker.
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).
I'm rating this a four due to the wonderful flavor, however, I'm giving it a three for the amount of liquid stated. I agree with others that three cups of broth is certainly not enough. I've been making lentil soup for many years and I know how quickly the lentils absorb the liquid. I made my own stock with a leftover carcass and had to keep added canned broth. I'm German, so the recipe title is what attracted me to view it and I really loved the caraway seed addition as it gave the soup a really nice flavor. In lieu of the parsley, I used kale and added more seasonings than stated. Very good recipe but please keep an eye on it. Thanks Claire! - 09 Oct 2006 (Review from Allrecipes USA and Canada)
I thought it was a little bland so I used kielbasa instead of ham and added a cup of crushed tomatoes and a tablespoon of apple cider vinegar. Now that's a great lentil soup! - 19 Oct 2001 (Review from Allrecipes USA and Canada)
The recipe can easily be a 5 star recipe by simply adding a couple more cans of chicken broth. The recipe doesnt call for enough stock as written. I cooked it on the stove and it took about an hour or so. I used 4 cans of broth which created a very thick soup- it could have easily taken another can. The flavor is great however, and i do recommend it. One other thing, i might also use low sodium broth as it is a little salty. - 30 Sep 2006 (Review from Allrecipes USA and Canada)