German Lentil Soup Recipe


300g dried brown lentils, rinsed and drained
600ml chicken stock
100g cooked ham, cubed
2 medium carrots, chopped
2 garlic cloves, crushed
1 medium onion, diced
2 bay leaves
1 stalk celery, chopped
1 tbsp Worcestershire Sauce
1 tsp freshly grated nutmeg
1 tsp celery salt
1 tsp ground black pepper
½ tsp caraway seed
Handful chopped fresh parsley
Thickly cut slices of bread, to serve


Step 1: Place the lentils into the removable ceramic cooking pot, then add the chicken stock, bay leaves, carrots, celery, onion, and ham.
Step 2: Season with Worcestershire sauce, garlic, nutmeg, caraway seed, celery salt, parsley, and pepper.
Step 3: Cover with the glass lid and cook on low for 8-10 hours or on high for 4-6 hours.
Step 4: Remove the bay leaves and serve with thick slices of bread.


Recommended Kitchen Equipment