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Kartoffel-Linsen-Eintopf

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A hearty potato and lentil stew that is perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 3 potatoes, peeled and diced
  • 1 cup green lentils, rinsed
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • 1 bay leaf
  • salt to taste
  • pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and carrots, and sauté until soft.
  3. Add the diced potatoes, lentils, thyme, cumin, and stir to combine.
  4. Pour in the vegetable broth and add the bay leaf. Bring to a boil.
  5. Reduce heat and simmer for about 30 minutes, or until the lentils are tender.
  6. Season with salt and pepper to taste.
  7. Remove the bay leaf before serving.

Notes

  • For a spicier version, add a pinch of cayenne pepper.
  • This stew can be made in advance and tastes even better the next day.

Nutrition

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