easysoupmeatCC0 1.0 Universal
Schwäbischer Linseneintopf – German Brown Lentil & Sausage Stew
The iconic comfort stew of Swabian kitchens: brown lentils gently simmered with root vegetables and bacon in a rich savory broth, brightened with cider vinegar and frankfurters.
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
4servings
- Brown dried lentils250 g
- Frankfurters or smoked sausages (Wienerle)4 piece
- Diced smoked bacon80 g
- Potatoes2 piece
- Carrots2 piece
- Leek1 piece
- Yellow onion1 piece
- Beef or vegetable stock900 ml
- Apple cider or red wine vinegar25 ml
- Bay leaf1 piece
- Salt
- Black pepper
Preparation Steps
1
Sizzle bacon in a large pot for 4 minutes until fat renders. Add onion, leek, and carrots, cooking 4-5 minutes over medium heat.
5 min timer
2
Add rinsed brown lentils, diced potatoes, bay leaf, and hot broth. Simmer gently for 30-35 minutes until lentils and potatoes are tender.
35 min timer
3
Add sausages whole into the stew for the last 7-8 minutes to heat through and perfume the broth with smoky flavor.
8 min timer
4
Remove pot from heat and season with vinegar, salt, and black pepper to balance the richness. Serve piping hot.
2 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
