Vegetables & legumes
German Lentil Eintopf
Thick stew of lentils with vegetables and sausage.
Gluten-free
Ingredients
- 300 g lentils
- 2 Vienna-style sausages, sliced
- 2 carrots, in chunks
- 1 onion, in quarters
- 2 potatoes, diced
- 1 celery stalk
- 1 liter vegetable broth
- 1 tablespoon vinegar
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Put the onion, carrot and celery in the mixing bowl and chop 5 sec, speed 5.
- Add the oil and sauté 6 minutes, Varoma, speed 1.
- Add the lentils, potato and broth and cook 35 minutes, 100°C, reverse, spoon speed.
- Add the sausages and cook 8 minutes more, 100°C, reverse, spoon speed.
- Add the vinegar, salt and pepper and mix 10 sec, reverse, spoon speed.
- Let rest 5 minutes and serve hot.
Tips
- The vinegar at the end balances the stew's flavor.
- Leaving out the sausage makes it a vegetarian version.
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