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Linseneintopf mit Knackern | Bake to the roots

Lentil Stew with Sausages

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 01:00
  • Total Time: 14:00
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Germany


The perfect dish for a cold and rainy day: Lentil Stew with Sausages



9 oz. (250g) brown lentils
1 tbsp. butter
3.5 oz. (100g) bacon, diced
1 large onion, diced
1 bunch of soup greens (celery, carrots, leek), diced
27 fl. oz. (800ml) vegetable broth
1 bay leaf
1 tsp. marjoram
1 tsp. thyme
1/2 tsp. savory (Bohnenkraut)
salt, pepper
23 tbsp. Aceto balsamico

4 knockwurst/wiener


1. The night before, sort out the lentils, rinse and let them soak in cold water for about 12 hours.

2. Dice the bacon. Peel the onion, and dice finely. Clean or peel the greens, cut the celery and carrots into small cubes, wash the leek thoroughly and then cut into rings and chop coarsely. Rinse the lentils again and drain.

3. Add the butter to a large pot and fry the bacon in it. Add the onion and cook until soft and glossy. Add the chopped greens and drained lentils and cook for a few minutes. Deglaze with the vegetable stock, add the bay leaf, marjoram, thyme, and savory (Bohnenkraut) and let simmer over medium heat for 50-60 minutes. After about 30 minutes, add the sausages and let heat up with the stew. Season with salt, pepper, and the Aceto balsamico. Serve with additional vinegar.


Enjoy cooking!