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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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    Serves: 4-6


    bowls o ...

    Units: US | Metric


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


    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


      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.

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    • on May 24, 2010


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

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    • on March 26, 2011


      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)


    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
    Total Fat 30.7 g
    Saturated Fat 9.1 g
    Cholesterol 72.0 mg
    Sodium 691.2 mg
    Total Carbohydrate 52.6 g
    Dietary Fiber 18.5 g
    Sugars 4.3 g
    Protein 30.3 g

    The following items or measurements are not included:

    vegetable bouillon cubes

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