Linseneintopf – Berlin-Style Lentil Stew Recipe

Name: Linseneintopf – Berlin-Style Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentil (uncooked); 6 -7 cups water; 1 tablespoon canola oil; 1 small onion, finely chopped; 2 spring onions, white and greens chopped; 2 potatoes, cubed (small); 2 carrots, diced (again, only peel if desired); 2 stalks celery, chopped; 2 -3 vegetable bouillon cubes; 1 pinch nutmeg; 1 tablespoon white vinegar; salt and pepper, to taste; Optional; 4 -8 sausages, precooked (wieners, knackwurst, bockwurst, etc.)

Servings: persons

1 cup green lentil (uncooked)
6 -7 cups water
1 tablespoon canola oil
1 small onion, finely chopped
2 spring onions, white and greens chopped
2 potatoes, cubed (small)
2 carrots, diced (again, only peel if desired)
2 stalks celery, chopped
2 -3 vegetable bouillon cubes
1 pinch nutmeg
1 tablespoon white vinegar
salt and pepper, to taste
Optional
4 -8 sausages, precooked (wieners, knackwurst, bockwurst, etc.)

1
Bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients.
2
In a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. Add the potatoes, carrots and celery and saute 3-4 minutes.
3
Add 3 more cups of water and the stock cubes. Cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. Add the final cup of water, if needed to reach desired consistency.
4
If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
5
Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper.
6
Lentil stew is usually served with bread or rolls. White vinegar is also offered at the table for those who want a stronger sour flavor in their soup.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup green lentil (uncooked), 6 -7 cups water, 1 tablespoon canola oil, 1 small onion, finely chopped, and more.

Yes, Linseneintopf – Berlin-Style Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linseneintopf – Berlin-Style Lentil Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions