🇩🇪 Germany · Food
Linsen-Eintopf (German Lentil Stew)
By eatmundo · July 6, 2026
This hearty German lentil stew, or Linsen-Eintopf, is a deeply satisfying and flavorful meal, perfect for a chilly day. Packed with tender brown or green lentils, smoked bacon, and a medley of root vegetables, it's simmered to perfection and finished with a touch of vinegar and mustard for that authentic tangy kick.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare Lentils and Vegetables: Rinse 250g of brown or green lentils thoroughly under cold water. Dice 100g smoked bacon. Peel and dice 1 large onion, 2 medium carrots, and 2 celery stalks. Slice 1 small leek into thin rings and peel and dice 2 medium potatoes into 1.5 cm cubes.
- 2
Sauté Bacon and Aromatics: In a large, heavy-bottomed pot or Dutch oven, render the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened and slightly fragrant.
- 3
Build the Stew Base: Stir in the sliced leek, 2 bay leaves, and 1 teaspoon of dried marjoram. Cook for another 2 minutes until the leek softens. Add the rinsed lentils to the pot and stir to combine with the vegetables and aromatics.
- 4
Simmer the Stew: Pour in 1.5 liters of vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the lentils are tender. Check periodically and add a little hot water if the stew becomes too thick.
- 5
Add Potatoes and Sausage: After the lentils have cooked for about 30 minutes, add the diced potatoes to the pot. If using frankfurters or other pre-cooked sausages, add them whole or sliced during the last 10 minutes of cooking, ensuring they are heated through. For raw Mettwurst, add earlier so it cooks thoroughly.
- 6
Finish and Season: Remove the bay leaves. Stir in 2 tablespoons of white wine vinegar and 1 teaspoon of Dijon mustard. Taste and adjust seasoning with salt and freshly ground black pepper. The vinegar and mustard provide a lovely tangy finish; don't skip them!
- 7
Serve: Ladle the hot Linsen-Eintopf into bowls. Garnish with the reserved crispy bacon bits. Serve with a dollop of crème fraîche or a rustic bread on the side for a truly satisfying German meal.
Frequently Asked Questions
What type of lentils should I use for German Lentil Stew to ensure they hold their shape?+
Use green or brown lentils (such as Puy lentils or Tellerlinsen). They maintain their structure well during simmering, unlike red lentils which tend to break down and become mushy.
Which specific types of bacon and Frankfurter sausages are best for an authentic Linsen-Eintopf?+
Traditionally, smoked streaky bacon (Räucherspeck) and genuine Frankfurter Würstchen are preferred. For substitution, any good quality smoked bacon and a mild, precooked sausage like a hot dog or Vienna sausage will work.
How do I know when my Linsen-Eintopf is perfectly cooked, and what should its texture be?+
The stew is ready when the lentils are tender but still intact, and the vegetables are soft. The broth should be rich and slightly thickened, not watery.
What's the key to balancing the flavors in Linsen-Eintopf, especially with vinegar and mustard, and when should I add them?+
For an authentic taste, stir in the white wine vinegar and Dijon mustard at the very end of cooking. This provides a crucial tangy note and brightens the stew without dissipating during simmering.
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