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    You are in: Home / Recipes / Linseneintopf – Berlin-Style Lentil Stew Recipe
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    Linseneintopf – Berlin-Style Lentil Stew

    Linseneintopf – Berlin-Style Lentil Stew. Photo by magpie diner

    1/2 Photos of Linseneintopf – Berlin-Style Lentil Stew

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    White Rose Child's Note:

    This is modified from Kate Rodriguez's recipe on suite101. She says that "One of the most popular and enduring dishes in Germany is lentil stew (Linseneintopf), a tasty blend of lentils, vegetables and broth, adaptable to different tastes." I say: it's veggies and lentils! (Meat is only optional, and you'll find this dish quite satisfying without!)

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    Ingredients:

    Serves: 4-6

    Yield:

    bowls o ...

    Units: US | Metric

    Optional

    • 4 -8 sausages, precooked (wieners, knackwurst, bockwurst, etc.)

    Directions:

    1. 1
      Bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients.
    2. 2
      In a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. Add the potatoes, carrots and celery and saute 3-4 minutes.
    3. 3
      Add 3 more cups of water and the stock cubes. Cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. Add the final cup of water, if needed to reach desired consistency.
    4. 4
      If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
    5. 5
      Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper.
    6. 6
      Lentil stew is usually served with bread or rolls. White vinegar is also offered at the table for those who want a stronger sour flavor in their soup.

    Ratings & Reviews:

    • on February 08, 2011

      55

      A very simple and satisfying, good for you, type of soup. Easy and quick to prepare as well. Don't open a can of soup, make this instead! I think you could even do away with using 2 pots and just cook the lentils along with everything else. Use a good tasting broth otherwise you might be wanting for some extra flavour. I always love the addition of vinegar to lentil soup, reminds me of that part of the world for sure. Thanks White Rose Child, we all enjoyed this, children included.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2010

      55

      ZWT6: Made as directed - my husband loved it - thank you for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2011

      45

      This was a nice satisfying soup. I followed another reviewer and halved the sausage. I also cut them into pieces, not sure if that was intended or not. I think in step 3 you must be adding step 1 and 2 together, but it is also missing from the directions. I loved the potatoes in this soup!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Linseneintopf – Berlin-Style Lentil Stew

    Serving Size: 1 (461 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.1
     
    Calories from Fat 276
    45%
    Total Fat 30.7 g
    47%
    Saturated Fat 9.1 g
    45%
    Cholesterol 72.0 mg
    24%
    Sodium 691.2 mg
    28%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 18.5 g
    74%
    Sugars 4.3 g
    17%
    Protein 30.3 g
    60%

    The following items or measurements are not included:

    vegetable bouillon cubes

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