European · Lunch · Dinner
German Lentil Stew
Linseneintopf
A hearty, rustic pot of brown lentils simmered with potatoes, carrots, celeriac and leek, seasoned with marjoram and finished with a splash of vinegar in the true German style. It is warming, filling and packed with plant protein and fibre.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 70% · Fat 11% · Protein 19%
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Ingredients
For 4 servings- 1 1/4 cups250 gbrown lentils, dry
- 1 tbsp14 golive oil
- 1 medium110 gonion, diced
- 2 medium150 gcarrots, diced
- 1 cup diced150 gceleriac (celery root), peeled and diced
- 1 small120 gleek, white and light green parts, sliced
- 2 medium300 gwaxy potatoes, peeled and diced
- 2 cloves6 ggarlic, minced
- 1 tbsp16 gtomato paste
- 5 cups1,200 glow-sodium gluten-free vegetable broth
- 2 leavesbay leaves
- 1 tspdried marjoram
- 1/2 tspsalt
- 1/4 tspblack pepper, ground
- 2 tbsp30 gapple cider vinegar
- 2 tbsp8 gfresh parsley, chopped
Steps
- 1
Rinse the lentils in a sieve under cold water and pick out any small stones.
- 2
Heat the olive oil in a large pot over medium heat.
- 3
Add the onion and cook for 4 minutes until soft.
- 4
Stir in the carrots, celeriac and leek and cook for 5 minutes, stirring now and then.
- 5
Add the garlic and tomato paste and stir for 1 minute.
- 6
Add the lentils, broth, bay leaves and marjoram, then bring to a boil.
- 7
Lower the heat, cover and simmer for 15 minutes.
- 8
Add the potatoes and simmer, partly covered, for another 20 minutes until the lentils and potatoes are tender. Add a little water if the stew gets too thick.
- 9
Remove the bay leaves and season with the salt and pepper.
- 10
Stir in the vinegar, taste and add a little more if you like it tangier.
- 11
Serve in bowls sprinkled with parsley.
Swaps, storage and make-ahead
Swaps
- Use a peeled, diced parsnip or two celery stalks instead of celeriac if you can't find celery root.
- Swap the apple cider vinegar for white wine vinegar for a milder, more classic German tang.
- Use green or Puy lentils instead of brown lentils for a firmer texture, adding a few minutes of simmering if needed.
- Replace the waxy potatoes with diced sweet potato for a sweeter stew, adding it a little later since it cooks faster.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water as it thickens. It can be frozen for up to 3 months, though the potatoes may turn a little soft and grainy after thawing.
Make ahead
Dice the onion, carrots, celeriac and leek up to a day ahead and keep them covered in the fridge, keeping the potatoes in cold water so they don't brown. The whole stew can also be cooked a day in advance, adding the vinegar and parsley when you reheat it.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Celery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (590 g) | Per 100 g | |
|---|---|---|
| Calories | 385 kcal | 65 kcal |
| Protein | 18.8 g | 3.2 g |
| Carbohydrates | 69.7 g | 11.8 g |
| of which sugars | 10 g | 1.7 g |
| Fiber | 11.4 g | 1.9 g |
| Fat | 4.7 g | 0.8 g |
| of which saturated | 0.7 g | 0.1 g |
| Sodium | 530 mg | 90 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
