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Linseneintopf (German lentil stew)

Linseneintopf (German lentil stew)

The stew many Germans grew up on: lentils with potatoes, soup vegetables and marjoram, finished with a dash of vinegar and served with rye bread.

60 min
total
4
people
571
calories per serving

Per serving

28 g
Protein
87 g
Carbs
7 g
Fat

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Ingredients

4
  • 300 g
    Green lentil
  • 500 g
    Potato
  • 300 g
    Carrot
  • 200 g
    Celeriac
  • 200 g
    Leek
  • 1 pc
    Onion
  • 15 ml
    Rapeseed oil
  • 1 tbsp
    Tomato paste
  • 1,000 ml
    Vegetable broth
  • 500 ml
    Water
  • 2 leaf
    Bay leaf
  • 1 tsp
    Marjoram
  • 2 tbsp
    Apple cider vinegar
  • 10 g
    Flat-leaf parsley
  • 1 pinch
    Black pepper ground
  • 160 g
    Rye and wheat bread

Allergens

celerygluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

  1. Finely dice the onion, carrots, celeriac and leek; peel and dice the potatoes.

  2. Soften the onion and vegetables in the oil for 5 minutes, then toast the tomato paste for a minute.

  3. Add the lentils, potatoes, stock, water and bay, cover and simmer for 35 minutes until the lentils are tender.

  4. Season with marjoram, pepper and vinegar, scatter with parsley and serve with the bread.

Chef's tips

  • •Add the vinegar only at the very end: the lentils stay soft and the stew tastes bright.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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