Try this German Lentil Soup recipe, or contribute your own.
Suggest a better descriptionNotes: Karl Ratzsch Inc., 320 E. Mason St., Milwaukee, WI. Milwaukee Journal Sentinel. Pick over lentils, removing any grit. Place in stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, hot pepper sauce, caraway and celery salt. Bring to boil over high heat; reduce heat and simmer 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture. Stir in carrots, celery and onion and cook 10 minutes more. Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over medium heat, stirring constantly until just browned, to make roux. Add roux to soup, little by little, until soup has consistency of gravy. Add parsley and ham, simmer 5 minutes more to heat through. Serve hot, garnished with croutons. Makes 12 servings. Note: Chicken stock can be substituted for ham stock, though the flavor of the soup will be a little different. "It is thick and smoky flavored with pieces of ham and carrot and served with homemade croutons on top." John Poulos, executive chef, sent the recipe. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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Serving Size: 1 Serving (571g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 417 | ||
Calories from Fat: 240 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 36 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 621.3mg | 21 % | |
Potassium 766.8mg | 20 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 33.7g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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