Karl Ratzsch's German Lentil Soup Recipe

• 1 pkt dry lentils - (16 ounce)
• 3 quart ham stock
• 1 x bay leaf
• 1/2 tsp Worcestershire sauce
• 1/4 tsp granulated garlic
• 1/4 tsp grnd nutmeg
• 4 dsh warm pepper sauce
• 1/4 tsp grnd caraway
• 1/2 tsp celery salt
• 1/4 tsp freshly-grnd black pepper
• 1 c. minced carrots
• 1 c. minced celery
• 1 c. minced yellow onion
• 2 Tbsp. bacon grease
• 2 Tbsp. flour
• 1 Tbsp. freshly-chopped parsley
• 1/2 lb ham diced Croutons for garnish

Directions