The recipe comes from John Poulos, executive chef at Karl Ratzsch Restaurant, 320 E. Mason St. Milwaukee, Wisconsin, and was published in the Milwaukee Journal Sentinal, in 1999

Karl Ratzsch’s German Lentil Soup
1 pkg. (16 oz.) dried lentils
3 qts. ham stock
1 bay leaf
½ tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. ground nutmeg
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