Linseneintopf (German Lentil & Sausage Stew)

The literal translation is “lentil pot” (linsen + eintopf), but the recipe results are magic. Chock-full of sausage, bacon and veggies, this hearty stew is a welcome winter meal. This German dish can cook largely unattended, with just an occasional stir once it gets going, and makes a substantial meal served with warm, crusty bread.


  • 8 oz (227 g) lentils
  • 6 oz (170 g) smoked bacon
  • 1 Tbsp (17 g) tomato paste
  • 2½ C (592 g) low sodium beef broth
  • 2 med carrots, peeled and diced
  • 1 med onion, diced
  • 2 med leeks, white and pale green parts only, diced
  • 1 lg white potato, diced
  • ¼ C (10 g) parsley, chopped
  • 3 precooked smoked sausages, sliced
  • Apple cider vinegar, salt and pepper to taste


Clean and rinse lentils and place in a medium saucepan with bacon, tomato paste and broth. Add water to generously cover lentils; bring to a boil over high heat. Reduce heat; simmer about 30 minutes or until lentils are tender but still intact. Add carrots, onion, leeks and potato; simmer 20 minutes more. Remove bacon, dice and return to soup. Add parsley, sausage, vinegar, salt and pepper and serve hot.

  • Prep time: 8 minutes.
  • Cook time: 50 minutes.
  • Makes 6–8 servings.

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