🍲 German lentil stew (Linseneintopf)
Linseneintopf is a hearty German lentil stew of brown lentils simmered with carrot, celery and potato, with slices of smoked sausage cooked in. It is thick, earthy and filling, and a splash of vinegar at the end gives it its typical tangy finish. It is served in deep bowls as a complete one-pot meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g brown lentils, rinsed
- 2 carrots, diced
- 2 celery sticks, diced
- 300 g potatoes, diced
- 1 onion, chopped
- 200 g smoked sausage, sliced
- 1 tbsp vegetable oil
- 1.2 litres water, 1 bay leaf, salt, pepper
- 2 tbsp vinegar
Method
- Soften the onion in the oil for 5 minutes.
- Add the lentils, carrot, celery, bay leaf and water, bring to the boil and simmer 20 minutes.
- Add the potatoes and sausage and simmer 20 more minutes until everything is tender.
- Season with salt and pepper and stir in the vinegar just before serving.
How to make it lighter
- Halve the sausage and add more lentils and vegetables — the stew stays just as filling.
- Choose a lower-fat smoked sausage; it is the main source of fat in the pot.
- A 400 g bowl is a full meal on its own — no side dish needed.
History
Lentil stews have long been everyday food across Germany, and in Swabia lentils are a regional staple. Linseneintopf with sausage remains a classic of home kitchens and canteens throughout the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →