Cook and Scale
German Lentil Stew
6 servings · 375 min total
Linsensuppe: a hearty green lentil stew slow-cooked with bacon, root vegetables, and sliced sausage, sharpened with a splash of vinegar.
Ingredients
- 300 g green lentils, rinsed
- 200 g bacon, diced
- 2 carrot, diced
- 2 celery stalk, diced
- 1 onion, chopped
- 2 potato, peeled and diced
- 1¼ l vegetable stock
- 2 bay leaf
- 2 tbsp apple cider vinegar
- 4 sausage, sliced
- 2 tbsp fresh parsley, chopped, to serve
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Crisp the bacon — Fry the bacon in a pan for 5 minutes until it renders fat and begins to crisp. Transfer to the slow cooker.
- 2.
Fill the slow cooker — Add the lentils, carrots, celery, onion, potatoes, vegetable stock, and bay leaves to the slow cooker. Stir to combine.
- 3.
Slow-cook until tender — Cover and cook on low for 6 hours, until the lentils and vegetables are soft and the stew has thickened.
- 4.
Add the sausage — Stir in the sliced sausage and cook for a further 10 minutes on high until heated through. Stir in the vinegar and season with salt and pepper.
- 5.
Serve hot — Ladle into bowls and scatter with chopped parsley before serving hot.