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Kartoffel-Linsen-Eintopf

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A hearty potato and lentil stew, perfect for a cozy meal.

Ingredients

Scale
  • 500 grams potatoes
  • 250 grams green lentils
  • 1 onion
  • 2 carrots
  • 1 celery stalk
  • 2 cloves garlic
  • 1 liter vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme
  • 1 teaspoon bay leaves

Instructions

  1. Peel and chop the potatoes, carrots, and onion.
  2. Rinse lentils in cold water.
  3. In a large pot, heat olive oil over medium heat.
  4. Add onion and garlic, sauté until translucent.
  5. Add potatoes, carrots, and sauté for another 5 minutes.
  6. Add lentils and vegetable broth, bring to a boil.
  7. Add salt, pepper, thyme, and bay leaves.
  8. Reduce heat, cover, and let simmer for about 30 minutes until lentils are tender.
  9. Adjust seasoning to taste.
  10. Serve warm.

Notes

  • This stew can be made a day in advance for better flavor.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kochideenwelt.de/kartoffel-linsen-eintopf/