Linsensuppe (Lentil Soup)

Instructions

1. 1

   Rinse and drain lentils; place in a soup pot.

2. 2

   Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt.

3. 3

   Bring to a boil over high heat.

4. 4

   Reduce heat, and simmer for 30 minutes.

5. 5

   Add water as needed, up to 2 quarts, to retain soupy texture.

6. 6

   Stir in carrots, celery, and onion.

7. 7

   Cook 15 minutes more.

8. 8

   Serve hot, garnished with croutons.