I had this yummy soup once at a restaurant in Wisconsin. I came home and played with it until I was satisfied that it was almost identical to the recipe I had tasted. The seasonings may seem a little different but they really give the broth have a subtle complex flavor. It's great on a cold wintery day! smile.gif

2 cups dried brown lentils, rinsed and drained
4 cups chicken stock
1 bay leaf
1 cup carrots cut into large chunks
1 cup chopped celery
1 cup chopped onion
1 cup sliced Kielbasa
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper

Place lentils in a 5 to 6 quart slow cooker.
Add chicken stock, bay leaf, carrots, celery, onion, garlic and kielbasa.

Stir in Worcestershire sauce 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.