German Lentil and Veggie Soup
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German Lentil and Veggie Soup

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.

CLAIRELLEN

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

Directions

Preparation:10min  ›  Cook:8hours  ›  Ready in:8hours10min 

  1. 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).

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