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Lentil Eintopf

A comforting one-pot lentil stew that brings warmth and nourishment, perfect for chilly evenings and family meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or 1 tbsp oil + 1 tbsp butter for richer flavor
  • 1 large onion, finely chopped about 1 1/2 cups / 150 g
  • 2 medium carrots, diced about 1 cup / 120 g
  • 2 stalks celery, diced about 1/2 cup / 60 g
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed (200 g) — Puy lentils work beautifully
  • 2 medium potatoes, peeled and diced about 1 1/2 cups / 250 g — optional for heartiness
  • 1 each bay leaf
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 4 cups vegetable or chicken broth (1 L), plus extra if needed
  • 1 tablespoon tomato paste (or 1 medium tomato diced)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons apple cider vinegar (or red wine vinegar, added at end)
  • 200 grams smoked sausage (Krakauer or kielbasa), diced — or 150 g bacon lardons for deeper flavor
Garnish
  • chopped fresh parsley
  • drizzle of good olive oil
  • dollop of mustard

Method
 

Preparation
  1. Heat 2 tbsp oil in a large heavy pot over medium heat.
  2. Add the chopped onion and a pinch of salt; sauté for 5–7 minutes until soft and translucent.
  3. Stir in carrots and celery and cook for 4–5 minutes until they begin to soften.
  4. Add the garlic and cook for 30 seconds until fragrant.
Optional Meat Step
  1. If using sausage or bacon, push veggies to the side and brown the sausage pieces for 3–4 minutes until they get color. Mix together.
Add Spices and Paste
  1. Stir in smoked paprika, thyme, and tomato paste; cook for 1 minute to bloom the flavors.
Add Lentils & Broth
  1. Add rinsed lentils, diced potatoes (if using), bay leaf, and 4 cups broth. Stir, bring to a gentle boil.
Simmer
  1. Reduce heat to low, cover partially, and simmer gently for 25–35 minutes until lentils are tender but not mushy.
  2. Check at 20 minutes; different lentils vary.
Adjust Texture
  1. If stew is too thick, add up to 1 cup more hot broth or water and simmer for 2–3 minutes.
Finish & Brighten
  1. Remove bay leaf.
  2. Stir in 2 tablespoons vinegar and season with salt and pepper to taste.
  3. If you added smoked tofu or used liquid smoke, adjust smoky seasoning now.
Serve
  1. Ladle into bowls, garnish with parsley and a drizzle of olive oil, and offer mustard or crusty rye on the side.

Notes

This stew improves after a day — store in an airtight container in the fridge for 3–4 days. Freeze portions for up to 2–3 months; thaw overnight in the fridge and reheat gently. Traditional pairings include crusty rye or pumpernickel, pickled cucumbers, or a crisp green salad. Double the recipe for a crowd; it scales well and stays delicious.