Linsensuppe

Ingredients

 * 1 (16 ounce) package dried lentils
 * 3 quarts chicken stock
 * 1 bay leaf
 * 1 teaspoon Worcestershire sauce
 * 1/2 teaspoon garlic powder
 * 1/4 teaspoon grated nutmeg
 * 5 drops Tabasco Sauce
 * 1/4 teaspoon caraway seeds
 * 1/2 teaspoon celery salt
 * 1/2 teaspoon ground black pepper
 * 1 cup chopped carrots
 * 1 cup chopped onions
 * 1 cup chopped celery
 * 1 TBSP chopped fresh parsley
 * 1/2 pound diced ham
 * croutons

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, and onion. Cook 15 minutes more. Serve hot, garnished with croutons.