German Lentil One-Pot (Linseneintopf)

By Angelika Hanna

This is one of the “winter” recipes, I grew up with in Germany. I cooked it recently again, and it tasted like childhood to me.

One-pots are an in-between a soup and a stew, and they are typical German winter lunch or dinner recipes. A one-pot has less liquid than a soup but more liquid than a stew. It contains a variety of vegetables and herbs. It can be cooked with and without meats. Sometimes legumes are added. The base vegetable-herb mix ingredient in a one-pot is the “Suppengruen.” It consists of diced carrots, celery root, onions or leeks; and at least two of the herbs: parsley, thyme, and/or marjoram. Meat or sausage is sometimes added as an optional ingredient. I like the zesty flavor of some fried slices of smoked pork sausage on top of my lentil one-pot. I had half of a red Bell pepper sitting in my fridge and added it to my lentil one-pot this time. It wasn’t bad at all.

Recipe:

Prep Time: 30 min.

Cook Time: Approx. 1 hour 20 min

Total Time: 1 hour 50 min + time to soak lentils

Yield: 4 servings

Cuisine: German

Author: Angelika Hanna / Zest4Food

Ingredients:

  • 1 1/4 cup brown lentils (I use raw lentils and soak them over night in water before I cook my one-pot)
  • 10 ounce diced cured pork belly (Raeucherbauch) – in Canada, I use pancetta.
  • 1 large potato, finely diced
  • 1 large onion finely diced or a medium-sized leek, cut into small slices
  • 1 medium-sized carrot, finely diced; the same amount of a celery root, finely diced
  • 2 bay leaves
  • 1 tsp fresh or dried thyme
  • 1 tsp fresh or dried marjoram
  • A few pinches of salt and ground black pepper

Optional: A few slices of fried, smoked pork sausage on top of the one-pot.

Instructions:

  1. Rinse raw lentils well through a sieve to clean your legume.
  2. Soak lentils in water so that lentils are well covered with water. Let sit over night.
  3. On the next day, transfer lentils with water into a medium pot. Bring to boil.
  4. In a frying pan, fry pancetta or Raeucherbauch until it releases fat and begins to brown, then transfer it into the lentil pot.
  5. Add spices: parsley, thyme, marjoram, salt and black pepper.
  6. Let simmer on low heat for about 45 min.
  7. Add onions/leeks, carrots and celery root.
  8. Let simmer on low heat for 20 minutes.
  9. At last, add potatoes and let simmer on low heat for another 20 minutes. (I added my half Bell pepper in this one-pot at the same time.)

Approx. 10 min before the one-pot is cooked ready to be served, slice up a smoked pork sausage, and fry the slices in a frying pan until crisp.

On each serving, top the lentil one-pot portion with a few fried sausage slices.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s