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Linseneintopf — German lentil and potato stew

Why it worksA spoon of vinegar stirred in at the end is how Germans finish a lentil stew. It lifts the heavy, earthy taste.

Ingredients

• 150 g bacon
• 150 g onions
• 150 g carrots
• 100 g celery
• 150 g leek
• 600 g potatoes
• 800 g tinned lentils
• 2 stock cubes
• 2 g bay leaves
• 20 ml white wine vinegar

Method

1. Cut the bacon into small pieces. Chop the onion, carrot and celery, slice the leek, and cut the potatoes into 1.5 cm cubes.
2. Fry the bacon in a large pot on medium heat for 5 minutes, until golden. Add the onion, carrot, celery and leek and cook for 5 minutes, stirring now and then.
3. Add the potatoes, the crumbled stock cubes, the bay leaves and 1 litre of water. Bring it to the boil, then turn the heat down so it bubbles gently for 15 minutes.
4. Drain and rinse both tins of lentils and add them. Cook for 10 more minutes, until the potatoes are soft. Take out the bay leaves, stir in the vinegar, taste and add salt.

A portion: about 460 kcal · 19 g protein · 53 g carbs · 16 g fat