Linseneintopf €“ Berlin-style Lentil Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup green lentil (uncooked)
• 6 -7 cups water
• 1 tablespoon canola oil
• 1 small onion, finely chopped
• 2 spring onions, and greens chopped
• 2 potatoes, cubed (small)
• 2 carrots, diced (again, only peel if desired)
• 2 stalks celery, chopped
• 2 -3 vegetable bouillon cubes
• 1 pinch nutmeg
• 1 tablespoon vinegar
• salt and pepper, to taste
• 4 -8 sausages, precooked (wieners, knackwurst, bockwurst, etc.)

Recipe

• 1 bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients.
• 2 in a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. add the potatoes, carrots and celery and saute 3-4 minutes.
• 3 add 3 more cups of water and the stock cubes. cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. add the final cup of water, if needed to reach desired consistency.
• 4 if preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
• 5 remove from heat and stir in nutmeg, to taste, along with the vinegar. season with salt and pepper.
• 6 lentil stew is usually served with bread or rolls. vinegar is also offered at the table for those who want a stronger sour flavor in their soup.