Linseneintopf Berlin Style Lentil Stew
Warm your soul with Linseneintopf, a hearty Berlin-style lentil stew that combines the earthy goodness of green or brown lentils with smoky, savory notes of bacon and sausage. This traditional German recipe is packed with tender vegetables—carrots, celery, and potatoes—infused in a flavorful vegetable broth and brightened with a splash of white vinegar for a tangy finish. Perfect for a cozy dinner or meal prep, this one-pot wonder is ready in just an hour and makes for a satisfying, protein-rich dish. Garnish with fresh parsley and serve with crusty bread to complete this comforting culinary classic that’s as rich in taste as it is in tradition.
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Recipe Information
Ingredients
- 250 g green or brown lentils
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 2 medium potatoes
- 2 smoked sausage (e.g., knackwurst or bratwurst)
- 100 g bacon
- 1 L vegetable broth
- 1 bay leaf
- 2 tbsp white vinegar
- 1 tbsp butter
- 1 to taste salt
- 1 to taste black pepper
- 1 tbsp fresh parsley (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
Dice the onion, carrots, celery, and potatoes into small, bite-sized pieces.
Cut the smoked sausages into thick slices and chop the bacon into small pieces.
In a large pot, heat the butter over medium heat. Add the bacon and cook until crispy.
Add the diced onion to the pot and sauté until translucent, about 3 minutes.
Stir in the carrots and celery, and cook for another 5 minutes to soften the vegetables.
Add the lentils to the pot along with the vegetable broth and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Let the stew cook for 20 minutes, then add the diced potatoes. Continue to simmer for another 15-20 minutes, or until the lentils and potatoes are tender.
In a separate skillet, lightly brown the sliced sausage over medium heat, then add them to the stew.
Stir in the white vinegar and season the stew with salt and black pepper to taste.
Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
Serve hot with crusty bread or rolls for a comforting meal.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 8124 mg | 353% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 40.9 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 424 mg | 33% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 6623 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
