German Lentil Stew (Linseneintopf) Recipe at MyDish

German Lentil Stew (Linseneintopf)

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Method

  • 1. In a large stewing pot, heat the oil and add the onion and cook until soften, but not browned.
  • 2. Add the Caraway seeds and cook for further 2-3 minutes, frequently stirring.
  • 3. Add the potatoes and dry lentils and top up with water until just covered.
  • 4. Bring to boil and simmer for 30 minutes.
  • 5. Add the carrots and meat and cook for a further 20 minutes.
  • 6. Add the mustard and seasoning to your taste

    • Tips

    • Tip1: Ensure you season after the lentils are cooked, if you add salt before the lentils will not cook and take ages to soften.
      Tip2. I am using leftover Pork Loin joint, which you can buy pre-cooked in most supermarkets in the cooked meat isle, but you can use also Franfurter or Polish sausages or Gammon.
      Tip3. 296kcal per serving

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    Ingredients

    • 160g Green Lentils (dried)
    • 200g Carrots, sliced
    • 200g Potatoes, roughly cubed
    • 200g Pork loin joint, pre-cooked, cubed OR
    • 4 Frankfurters, sliced
    • 1 med. Onion, roughly chopped
    • 500ml Water
    • 2 tbsp mild Mustard
    • 1tblsp olive oil to fry
    • 1 tsp Carawy seeds
    •  Salt and Pepper to taste

    By Views 425  Added Mon Sep 24 2012


    This is a hearty and comforting lentil stew, ideal for the upcoming autumn and winter! And very healthy too!!

     

    Traditionally in Germany we add a gluck of vinegar and more mustard, which I do when serving. Read More