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.
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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