2 cups dry lentils 3 quarts chicken broth
1 bay leaf
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
1 dash chili sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1 tablespoon chopped fresh parsley
1 cup ham, chopped
Rinse and drain lentils; place in a soup pot. Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high heat. Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.
Stir in carrots, celery, and onion. Cook 15 minutes more. Serve hot, garnished with croutons.
Slow cooker method: Put all ingredients in a slow cooker. Cook on low for 8 hours.