Linsensuppe

Ingredients

 * 1 (16 ounce) package dried lentils
 * 3 quarts chicken stock
 * 1 bay leaf
 * 1 teaspoon worcestershire sauce
 * ½ teaspoon garlic powder
 * ¼ teaspoon grated nutmeg
 * 5 drops Tabasco sauce
 * ¼ teaspoon caraway seeds
 * ½ teaspoon celery salt
 * ½ teaspoon ground black pepper
 * 1 cup chopped carrots
 * 1 cup chopped onions
 * 1 cup chopped celery
 * 1 TBSP chopped fresh parsley
 * ½ pound diced ham
 * croutons

Directions

 * 1) Rinse and drain lentils; place in a soup pot.
 * 2) Add stock, bay leaf, worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high heat.
 * 3) Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.
 * 4) Stir in carrots, celery, and onion. Cook 15 minutes more.
 * 5) Serve hot, garnished with croutons.