📝 About This Recipe
A quintessential German comfort food, this Linseneintopf is a soul-warming journey to a rustic Bavarian kitchen. It perfectly balances earthy brown lentils with the smoky depth of slab bacon and the bright, signature tang of high-quality German vinegar. This one-pot wonder is traditionally served on chilly days, offering a rich, velvety texture that only improves as the flavors meld overnight.
🥗 Ingredients
The Base
- 500 grams Brown Lentils (Tellerlinsen) (rinsed and picked over for stones)
- 150 grams Smoked Slab Bacon (Räucherspeck) (diced into small cubes)
- 2 pieces Yellow Onion (finely diced)
- 1 tablespoon Butter or Clarified Butter (Schmalz)
The Suppengrün (Soup Greens)
- 3 pieces Carrots (peeled and diced into 1cm cubes)
- 1/2 small bulb Celery Root (Celeriac) (peeled and diced into 1cm cubes)
- 1 large Leek (white and light green parts only, sliced into half-moons)
- 3 medium Waxy Potatoes (peeled and diced into 1.5cm cubes)
Liquid and Aromatics
- 1.5 liters Beef or Vegetable Broth (high quality)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Dried Marjoram (a key German herb)
- 5 pieces Black Peppercorns (slightly crushed)
Finishing Touches
- 4-6 pieces Wiener or Frankfurter Sausages (sliced into rounds or left whole)
- 3-4 tablespoons German Red Wine Vinegar (adjust to taste)
- 1 teaspoon Sugar (to balance the acidity)
- 1/2 bunch Fresh Parsley (finely chopped)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Rinse the lentils under cold running water in a fine-mesh sieve. Check for any small stones or debris, then set aside to drain.
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2
In a large, heavy-bottomed Dutch oven or soup pot, melt the butter over medium heat. Add the diced bacon and fry until the fat has rendered and the bacon is slightly crispy (about 5-7 minutes).
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3
Add the diced onions to the pot with the bacon. Sauté for 4-5 minutes until the onions become translucent and soft, but not browned.
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4
Stir in the diced carrots, celery root, and leeks. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and release their fragrance.
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5
Add the rinsed lentils to the pot and stir well to coat them in the flavorful bacon fat and vegetable juices.
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6
Pour in the beef or vegetable broth. Add the bay leaves, crushed peppercorns, and dried marjoram. Do not add salt yet, as it can toughen the lentils during the initial cooking process.
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7
Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a lid and simmer gently for 25 minutes.
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8
After 25 minutes, add the diced potatoes to the pot. Stir gently, replace the lid, and continue to simmer for another 20-25 minutes until both the lentils and potatoes are tender.
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9
Once the lentils are soft, use a wooden spoon to slightly mash a few of them against the side of the pot; this releases starch and creates a naturally creamy consistency.
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10
Add the sliced sausages to the stew and let them heat through for about 5 minutes. They only need to be warmed, not boiled.
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11
The crucial step: stir in the red wine vinegar and sugar. Taste the stew and add salt and freshly ground black pepper as needed.
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12
Remove the bay leaves. Stir in the freshly chopped parsley just before serving to preserve its bright color and flavor.
💡 Chef's Tips
Wait to salt the stew until the very end; salting too early can prevent the lentils from softening properly. If the stew becomes too thick, simply splash in a little more broth or water until you reach your desired consistency. For a vegetarian version, omit the bacon and sausages, use vegetable broth, and add a teaspoon of smoked paprika for that essential smoky depth. This stew tastes even better the next day after the flavors have had time to develop in the refrigerator. Use waxy potatoes (like Yukon Gold) so they hold their shape during the long simmer instead of disintegrating.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of buttered German rye bread or sourdough. Pair with a cold German Lager or a crisp Riesling to cut through the richness of the stew. Provide extra vinegar at the table so guests can adjust the acidity to their personal preference. Top with a dollop of crème fraîche or sour cream for an extra touch of indulgence. A side of spicy German mustard is perfect for dipping the sausage slices.