German Lentil Soup
This is a great soup once doctored up a bit. As others have noted, there is not enough liquid for the lentils. You should have at least 3 cups liquid per 1 cup lentil. I prefer to use dry beans anyhow, so I cook up my own first and then add it to my soup. I'm not a big fan of measuring when it comes to soups. I adjust the spices and ingredients to my taste and what I have on-hand. This being said, I do use everything except the nutmeg, hot sauce, and celery salt (there's enough flavor with the celery and salt the stock). I also normally don't carry hot pepper sauce, so I just use hot pepper flakes. This is one of my favorite parts of the soup because I put enough in it to make it pretty spicy on the tongue, giving a good kick.
I start with 30 oz. chicken stock and add 2 more cups of water and then dump in my 3/4 onion, 1 clove garlic, ham bone, and 2-3 cups of cubed ham. I let that simmer and soften for an hour or so. Then I add everything else except the beans. I let everything simmer and meld on the stove for a few hours and then add the beans and it's done! It's a wonderful winter meal and a great way to finish off your ham.
4 users found this review helpful
Dec. 5, 2011