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.
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