German Lentil Soup

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.

Step: 1

Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.

Step: 2

Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Per Serving: 221 calories; protein 16g; carbohydrates 34.2g; fat 2.3g; cholesterol 9.9mg; sodium 607.7mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.