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Linseneintopf
Lentil stew
German lentil stew with potatoes, root vegetables and a splash of vinegar
Linseneintopf is the one-pot lentil stew that German families cook on cold weekdays, and in many school and works canteens it's still the Thursday or Saturday lunch. Brown lentils simmer with potatoes, carrots, celeriac and leek until thick and soft; the finishing touch, all over Germany, is a good splash of vinegar at the table, which wakes the whole bowl up. It's usually made with smoked sausage or bacon; here smoked paprika and vegetable stock give the smoky depth instead. Chef's tip: add the vinegar only at the end, because acid added early keeps the lentils hard.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp sunflower or rapeseed oil
- 1 onionchopped
- 2 carrotsdiced
- 5 ½ oz celeriacdiced
- 1 leeksliced and washed
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 9 oz brown or green lentilsrinsed
- 14 oz potatoespeeled and cut into 2 cm cubes
- 5 ¾ cups vegetable stock
- 1 tsp dried marjoram
- ¾ tsp saltto taste
- ½ tsp black pepper
- 2 tbsp red wine vinegar or cider vinegarplus more at the table
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/5 doneStep 1: Heat 2 tbsp sunflower or rapeseed oil in a large pot over a medium heat. Add 1 onion, 2 carrots and 5 ½ oz celeriac and cook for 6–8 minutes, stirring, until the onion is soft and the vegetables start to brown at the edges.
8 minStep 2: Add 1 leek and cook for 2 minutes. Stir in 1 tbsp tomato paste and 1 tsp smoked paprika and cook for 1 minute until it smells smoky and the paste darkens.
3 minStep 3: Add 9 oz brown or green lentils, 14 oz potatoes, 5 ¾ cups vegetable stock, 2 bay leaves and 1 tsp dried marjoram. Bring to the boil, then turn down to a gentle simmer, partly covered.
5 minStep 4: Simmer for 30–35 minutes, stirring now and then, until the lentils are soft and the potatoes are starting to fall apart and thicken the stew. Add a splash of water if it gets too thick to stir. Don't salt until now: salt early and the lentil skins can stay tough.
32 minStep 5: Remove the bay leaves. Season with ¾ tsp salt and ½ tsp black pepper, then stir in 2 tbsp red wine vinegar or cider vinegar. Taste: it should be savoury with a gentle sour lift. Serve hot with 2 tbsp flat-leaf parsley and rye bread, with the vinegar bottle on the table. It thickens overnight and tastes even better reheated.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 20 g
- Carbs
- 60 g
- Fat
- 8 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does linseneintopf take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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