Linseneintopf

🔥 Prep

• Rinse 250 g lentils under cold water and drain.
• Peel and dice 2 potatoes into 1‑cm cubes.
• Peel and slice 2 carrots into thin half‑moon pieces.
• Slice 2 sausages into ½‑cm thick rounds.
• Measure out 1 liter broth and set aside.

🔥 Cook

• 1. Heat 1 tablespoon oil in a large pot over medium heat until shimmering.
• 2. Add the sliced sausages and sauté for 3 minutes until lightly browned.
• 3. Add the diced potatoes and sliced carrots, stirring to combine, and cook for 5 minutes.
• 4. Pour in the rinsed lentils and 1 liter broth, then bring the mixture to a boil.
• 5. Reduce heat to low, cover, and simmer for 25‑30 minutes or until lentils and vegetables are tender.
• 6. Stir occasionally and check seasoning; add salt and pepper to taste if needed.
• 7. Remove from heat and let the stew rest 5 minutes before serving.

🔥 Serve

• Ladle the hot lentil stew into deep bowls.
• Garnish with a sprinkle of fresh chopped parsley if desired.
• Serve with crusty bread or a side of buttered noodles.