Traditional bread pudding with a delightful Nutella twist!
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 2 cups dried brown lentils, rinsed and drained
- 3 cups chicken stock
- 1 bay leaf
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup cooked, cubed ham
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- 5 drops hot pepper sauce
- ¼ teaspoon caraway seed
- ½ teaspoon celery salt
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground black pepper
Instructions
- 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.
- Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
- Stovetop method: Place lentils in a stock pot with chicken stock, bay leaf, ham, and seasonings. Bring to a boil, then simmer over medium heat for 30 minutes. Stir in carrots, celery, and onion, and cook until tender, about 15 minutes. Add additional water if necessary to keep a soup-like mixture.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 16 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 608 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Couldn’t eat it until I added 5 more cups of chicken broth. It came out more like a super thick stew or a casserole than SOUP. Now it is eatable SOUP. Tastes great. I thought right off when seeing the ingredients that 3 cups of broth would be inadequate. When will you edit this recipe as i see many more reviews like mine ?
I agree it needs more liquid but it is delicious. When I wanted to stretch it for the last 2 bowls I addded some leftover pumpkin puree and a little chicken broth.
The recipe should say 3 quarts ham or chicken stock – not 3 cups… This is a big error… I also cooked on stove top… All this is based upon the Karl Ratzsch’s German Lentil Soup recipe…
The reason that I’m giving it 3 stars (which is generous) is because after I made a lot of changes, it was OK. As others stated, the recipe is not correct regarding the amount of liquid. We found this to be very bland, even after substantially increasing the seasoning. The soup isn’t awful as is if you like bland. I feel really badly not giving this a good review but I’m not going to make this again.
Again it’s not really a soup, but still yummy. I used kielbasa sausage instead of ham, added it half way though the cooking time. Worked well, but if you want a soup add a lot more liquid.
First time I made Lentil soup and first time my 13 year old son had it . We loved this recipe . I did change ham for smoked sausage link from butcher . This is how my Mom made it . Im sure ham would be great too .
Substituted italian sausages (those leftovers from the BBQ) and add some more broth. AMAZING!!
FANTASTIC!!! My husband is first generation German and absolutely loved this Lentil Soup! I added a bit more of each ingredient and set it for 10 hours. The aroma was heavenly as I walk in the house from work. I would absolutely create this again and again and again…….
It was good, tasted like a typical ham and bean stew, but with lentils. it was very thick and filling. I will make it again on a cold day, a good warm up soup. The family wasn’t too keen on it though.
This was delicious. I have never made a German soup before, and this is definitely great. I served it with homemade Bavarian pretzels.
Based on previous reviews I added 3 extra cups of water. It turned out very thick and a bit bland so I served hot sauce and Worcestershire at the table. Next time I would add another cup or 2 of water and triple the spices.
Great recipe. Followed as written except added a little bit more of spices noted in the recipe and about double the celery. Cooked in slow cooker on low for 7 hours. Used about 9 cups of chicken broth that I prepared (I.e. broth from 4 chicken legs cooked with 3 quarts of water with salt, pepper, and sage that I cooked while prepping the other veggies)
I can’t imagine anything I did wrong, because I’m certain I followed the recipe nearly exactly. It could just be a difference in taste and that this is a flavor I personally dislike. 🙁
Made this with leftover Christmas ham. Excellent for a dreary December day. Like others it needs more liquid, I added beef stock because that is what I had on hand.
tasted great but, not really a “Soup” add extra broth or it will be thick!
P.S. Great served over spaetzle or egg noodles! 🙂
I couldn’t get my lentils soft in a slow cooker. I’ve had problems with beans too, so I don’t think this is the recipes fault and I didn’t deduct stars. I don’t like caraway, so I didn’t use it. I doubled the carrots cause that’s my favorite part. I didn’t have a ham hock or cubed ham, but I did have a 1.3lb smoked turkey leg. Amazing. I have turkey thighs smoked locally at Willie birds, so I am lucky to try that next time. Oh, I added 6 cups broth based on other reviewers. I like a thick lentil soup, and this was a little too loose for me. Next time I’ll use 5 cups.
I tried to make this for a dinner party since I was going to be gone all day. In 6 hours, everything had turned to mush in the crockpot. I wish I had read more reviews and not used the crock.
Listen to what others have said, add additional liquid. I added a full box of chicken broth/stock(4cups), then filled it with water and added that water. Later on when lentils plumped it needed additional water(I also used a whole bag, 2.5 cups of lentils). I did not use caraway seed as I did not have it. Used semi-low sodium broth +1 on advice to use a low sodium version. Added 6 teaspoons Worcestershire Sauce. I always adjust recipes I make just slightly. Also added 2 cups potatoes. There’s just not words how good this recipe is. If you really love lentils, this soup hits the spot. Better than I expected. The best soup I’ve made so far in my cooking journey. I can see myself defiantly making this again in the winter or maybe sooner. Really excellent flavor after melding all day together.
The recipe should have at least 3 times the amount of liquid stated (even for a slow cookier) since you need a 2 to 1 ratio even to just cook lentils. Anyway, I made this last night for dinner as I’ve been experimenting with caraway seeds lately. I feel that this recipe is a good solid base and would produce a tasty, warming soup as written. However, I did make the following changes to suit our tastes. We are vegetarian so I substituted vegetable broth (2 quarts) for the chicken stock, omitted the ham, but added 1 tsp. liquid smoke and 1 Tbs. dark brown sugar to add the smokey sweetness that the ham would have imparted to the soup. I doubled the vegetables, since we like lots of veggies, and doubled all of the spices except for the celery salt since we prefer more seasoned foods. I did not have celery salt so I just added 1/2 tsp. celery seed. (celery salt is just celery seed and salt anyway!) I cooked this on the stove instead of in a slow cooker and like most all stove top soups, I just added more water as necessary. It took about 1 hr. from start to finish. I served the soup with some home made whole wheat rolls. I think the soup tasted better today for lunch as it had time to develop the flavors as if I’d prepared it in a slow cooker. I will probably make this again sometime as I like to change up the seasonings in the different bean/lentil soups that I make.
As almost every other reviewer mentioned, this needed a great deal of additional liquid. I used the stovetop method mentioned in the footnotes. I have to admit I didn’t really care for this soup, but DH thought it was good. I was hesitant to add the nutmeg, but I wanted to follow the recipe as written. I should have left the nutmeg out. Even though it was just a small amount, I didn’t like the way it blended with the other spices especially the caraway. I don’t think I’d make this again. Sorry