This is really good if made early in the day and then refrigerated and reheated. It lets the lentils help to further thicken the soup and lets all the flavors blend better.

Ingredients

1 pkg dried lentils (1 pound)
3 quarts soup stock - ham, chicken or beef
1 t Worchester Sauce
1 chopped clove garlic
¼ t Allspice
½ t Caraway Seeds
¼ t Celery Seeds
¼ t ground black pepper
1 cu chopped carrots
1 cu chopped celery
1 cu chopped onion
2 T vegetable oil
2 T flour
½ pound diced ham, or smoked sausage, or hot dogs, or grilled bratwurst
Approx. 2 T Red wine vinegar
Croutons for Garnish

Directions

Remove any grit from the lentils. Place lentils in stockpot. Add soup stock, Worcestershire Sauce, Garlic, Allspice, Caraway and Celery Seed, and pepper. Bring to boil over high heat. Reduce heat and simmer for 30 minutes. Add water if needed to retain soupy texture (up to 2 quarts).
Stir in Carrots, celery and onion and cook 10 minutes longer.

In separate saucepan, combine oil and flour. Heat over medium heat, stirring constantly until just browned to make roux. Add roux to soup, little by little, until soup has the consistency of gravy. Add ham (or whatever meat you are using) and simmer 5 minutes more to heat through. Just before serving, stir in 2 T red wine vinegar. Serve hot garnished with Croutons.