Mecklenburger Lentil Stew
Warm and hearty, Mecklenburger Lentil Stew is the ultimate comfort food packed with rich, rustic flavors. This traditional German dish combines earthy brown lentils, tender potatoes, sweet carrots, and aromatic celery, all simmered to perfection in a savory vegetable broth infused with garlic and a hint of bay leaf. For meat lovers, optional slices of smoked sausage add a robust, smoky depth to the stew, while a splash of white vinegar brightens the flavors. Ready in just over an hour, this one-pot wonder is perfect for busy weeknights or casual gatherings. Serve it with a sprinkle of fresh parsley and crusty bread for a soul-warming meal that celebrates classic European cuisine.
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Recipe Information
Ingredients
- 300 g Brown lentils
- 200 g Smoked sausage (optional for vegetarians)
- 3 medium Potatoes
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Onion
- 2 cloves Garlic
- 1 Bay leaf
- 1.2 liters Vegetable broth
- 2 tbsp Butter or cooking oil
- 2 tbsp White vinegar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Rinse the brown lentils under cold water and check for any debris. Set aside to drain.
Peel and dice the potatoes, carrots, and onion into small, even pieces. Slice the celery stalks and mince the garlic.
Heat the butter or cooking oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and translucent, about 3 minutes.
Add the diced carrots and celery to the pot and sauté for another 4-5 minutes to enhance their flavor.
Stir in the lentils and pour in the vegetable broth. Add the bay leaf and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cover the pot with a lid. Cook for 20 minutes, stirring occasionally.
After 20 minutes, add the diced potatoes. If using smoked sausage, slice it into rounds and add it to the pot. Continue simmering for another 20-25 minutes until the lentils and potatoes are tender.
Stir in the white vinegar, salt, and black pepper to taste. Adjust seasonings as needed.
Remove and discard the bay leaf. Ladle the stew into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or rolls for a complete meal.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 7031 mg | 306% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 48.1 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 506 mg | 39% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 7868 mg | 167% | |
*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.
