German Lentil Stew (Linseneintopf)
Over a year ago
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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
Accompaniment
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Description
This is a hearty and comforting lentil stew, ideal for the upcoming autumn and winter! And very healthy too!!
Method
-
1
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
Chef's 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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