Linseneintopf – Berlin-Style Lentil Stew

READY IN: 1hr 20mins
Recipe by White Rose Child

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!)

Top Review by magpie diner

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.

Ingredients Nutrition

Directions

  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. 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. 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. If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
  5. Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper.
  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.

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