Linseneintopf mit WürstchenLentil Stew with Sausage
A German-style lentil stew simmered with bacon, root vegetables, and sausage until hearty and savory. Vinegar added at the end brightens the rich broth.
Reviewed by Around the Table
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 300gBrown Lentils (rinsed)
- 120gBacon (diced)
- 4pcsBratwurst Sausage (cut into thick slices)
- 150gOnion (finely chopped)
- 150gCarrot (diced)
- 100gCelery (diced)
- 120gLeek (thinly sliced)
- 1.2lMeat Stock
- 2pcsBay Leaf
- 30mlApple Cider Vinegar
- 8gSalt
- 3gBlack Pepper (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the bacon in a heavy pot over medium heat until it renders some fat and starts to brown.
- 02
Add the onion, carrot, celery, and leek, and cook until the vegetables soften.
- 03
Stir in the brown lentils, then add the meat stock and bay leaves.
- 04
Bring the stew to a gentle simmer, cover loosely, and cook until the brown lentils are tender and the broth has thickened.
- 05
Add the bratwurst sausage and simmer until it reaches 71°C (160°F) and has flavored the stew.
- 06
Season with the salt and black pepper.
- 07
Remove the bay leaves.
- 08
Stir in the apple cider vinegar just before serving.
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