German lentil stew

Name: German lentil stew
Total time: 55 min
Yield: 4
Cuisine: German
Ingredients: 250 g Dry brown lentils; 250 g Potatoes, peeled; 180 g Carrot; 120 g Celery stalks; 150 g Leek; 100 g Smoked bacon; 1200 g Prepared vegetable stock; 25 g Wine vinegar; 0.3 g Dried bay leaf; 2 g Dried marjoram; 12 g Fresh parsley; 1 g Black pepper

Brown lentils, roots and bacon in a hearty one-pot stew.

Estimated total time: 55 minutes4 portionsAbout 430 kcal per portion

Linseneintopf — real photograph — Photo: Matthias Lipinski · CC0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Photograph includes sausage.

Ingredients for 4 portions

250 g Dry brown lentils
250 g Potatoes, peeled
180 g Carrot
120 g Celery stalks
150 g Leek
100 g Smoked bacon
1200 g Prepared vegetable stock
25 g Wine vinegar
0.3 g Dried bay leaf
2 g Dried marjoram
12 g Fresh parsley
1 g Black pepper

Method

Rinse lentils. Dice potatoes, carrots, celery and bacon and slice leek.
Cook bacon in a large saucepan for 4 minutes. Add carrot, celery and leek and soften for 5 minutes.
Add lentils, potatoes, stock, bay and marjoram. Cover loosely and simmer for 35–40 minutes until lentils and potatoes are tender.
Remove bay, stir in vinegar, pepper and parsley and serve. Add a little water if the stew becomes too thick.

This version contains bacon but no additional sausages. Stock and bacon usually supply enough salt; taste before adding more.

Linseneintopf

Allergens and ingredient checks

Listed allergens: celery, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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