Recipe by CLAIRELLEN
"This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons."
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dried brown lentils, rinsed and drained
cooked, cubed ham
freshly grated nutmeg
hot pepper sauce
chopped fresh parsley
ground black pepper
I'm rating this a four due to the wonderful flavor, however, I'm giving it a three for the amount of liquid stated. I agree with others that three cups of broth is certainly not enough. I've been making lentil soup for many years and I know how quickly the lentils absorb the liquid. I made my own stock with a leftover carcass and had to keep added canned broth. I'm German, so the recipe title is what attracted me to view it and I really loved the caraway seed addition as it gave the soup a really nice flavor. In lieu of the parsley, I used kale and added more seasonings than stated. Very good recipe but please keep an eye on it. Thanks Claire!
This isn't a bad soup, and we'll finish every drop, BUT -- the instructions are wrong (I doubled the water and still got just a thick stew, not a soup), the cooking time is off (lentils were done at around 4 hours), and the flavor is fairly forgettable. Increasing the water makes the flavor more and more forgettable with every ounce of corrective fluid added. If I make this again, and I just might -- I will triple the fluid and triple the spices to go with it, leaving the lentils & veg at the same amount. I can't help wondering if the original recipe meant three QUARTS of stock since it specifies a 5-6 quart slow cooker. I doubled the liquid and still had a little room left over in my 3 quart slow cooker...Thank you for sharing your recipe.
I thought it was a little bland so I used kielbasa instead of ham and added a cup of crushed tomatoes and a tablespoon of apple cider vinegar. Now that's a great lentil soup!
The recipe can easily be a 5 star recipe by simply adding a couple more cans of chicken broth. The recipe doesnt call for enough stock as written. I cooked it on the stove and it took about an hour or so. I used 4 cans of broth which created a very thick soup- it could have easily taken another can. The flavor is great however, and i do recommend it. One other thing, i might also use low sodium broth as it is a little salty.
We enjoyed this soup although it does make a lot! If you have only a couple people cut the recipe in half and you will have plenty! I added about a cup of white wine and a couple chopped red potatoes to the stock pot while it simmered and it added a great touch! I used inexpensive deli ham and it worked just as well.
Pretty good. I "veganized"it by ommiting the ham and using vegetarian "chicken" broth. I added a little more veggies, broth and seasonings than called for. I think next time i might try "beef" broth and a little red wine. But overall it was pretty tasty.
Yes, without a doubt you will have to add more liquid. Aside from that, I am also thinking that next time I will leave out the caraway seeds (if you're not a big fan, you just are not a big fan) and maybe add a bit more Worcestershire. I also like my lentils a bit saltier, so I salted my own bowl, but again, that's a personal preference, and I would rather under-salt so each person can add if they like. I'll keep this one and mark the caraway seeds as "optional".
I made this soup and then left the house for 4 hours. Luckily, I wasn't gone longer since the lentils had absorbed all of the liquid in the recipe by that time! ( There is nothing wrong with my crock pot and I did have it on the low setting. I ended up adding 4 additional cups of broth and the finished product was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
German Lentil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 21
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