Ingredients Edit

Directions Edit

  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.
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