Linseneintopf

A thick stew where lentils soften to bind the broth. Smoky notes from bacon and sausages lead the flavor, finished with a sharp touch of acidity that wakes up the palate.

• Prep time: 20 min
• Cook time: 65 min
• Difficulty: Easy
• Calories: 647
• Protein: 36 g
• Carbs: 54 g
• Fat: 28 g

Ingredients

• 250 g Green lentil ( rinsed )
• 150 g Smoked lardons ( sticks )
• 4 piece Frankfurter sausage ( whole or sliced )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Carrot ( small dice )
• 1 piece Leek ( finely sliced )
• 1 piece Apium graveolens ( diced )
• 2 piece Potato ( 1cm cubes )
• 1 L Mineral water
• 2 tbsp Red wine vinegar
• 1 tbsp Mustard
• 1 piece Bay leaf
• 1 piece Thyme ( sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Beef stock ( crumbled )

Instructions

1. Sauté bacon and onions

   In a large pot, melt the smoky bacon without adding fat until colored. Add the chopped onion. Once it becomes translucent and starts to brown, move to the next step.

2. Brown the vegetables

   Stir in the carrots, leek, and celery cut into small cubes. Let the vegetables catch slightly at the bottom of the pot to develop the juices.

3. Start cooking the lentils

   Pour in the green lentils. Add the water and broth. Add thyme and bay leaf. Bring to a boil, then lower the heat. It should simmer gently, not boil vigorously.

4. Add the potatoes

   Add the diced potatoes. Continue cooking until they are tender and the lentils start to mash under the pressure of a spoon.

5. Finish and sausages

   Submerge the Frankfurt sausages to warm them through. Off the heat, pour in the vinegar and mustard. Stir: the broth should become dark and creamy. Adjust seasoning.

Chef's tips

• Never salt lentils at the start of cooking, or the skins will stay tough.
• Vinegar is key: it cuts through the bacon fat and balances the dish.
• It tastes even better the next day once the flavors have infused.

Storage

Keeps for 3 days in the fridge in an airtight container. Add a splash of water when reheating as the lentils continue to absorb the liquid.