German Lentil Stew

Method14 steps · about 1 hr 5 min

1. 1

   Step 1: Peel and cube onion (1 large).

   Uses 1 large onion

2. 2

   Step 2: Clean and slice leek (1 stalk) into fine slices. Rinse the slices and drain.

   Uses 1 stalk of leek

3. 3

   Step 3: Peel and cube carrots (2).

   Uses 2 carrots

4. 4

   Step 4: Cut bacon (4 oz.) finely.

   Uses 4 oz. bacon

5. 5

   Step 5: Cut pork belly (10 oz.) into 1-inch pieces.

   Uses 10 oz. pork belly

6. 6

   Step 6: Add butter (1 tbsp.) to a pot on medium high.

   Uses 1 tbsp. butter

7. 7

   Step 7: Add onions, pork belly and bacon and cook for a couple of minutes.

   Uses diced onion · pork belly pieces · chopped bacon

8. 8

   Step 8: Rinse lentils, sort out bad ones and add to the pot. No soaking is necessary.

   Uses 28 oz. green lentils

9. 9

   Step 9: Add the broth, bay leaves (2), salt (1 tbsp.), pepper (1 tsp.) and nutmeg (½ tsp.). Bring to a boil and simmer about 10 minutes, adding water as needed to keep the lentils covered.

   Simmer Lentils · 10 minUses 4 cups vegetable broth · 2 bay leaves · 1 tbsp. salt · 1 tsp. pepper · ½ tsp. ground nutmeg

10. 10

    Step 10: In the meantime, shred the potato (1 large).

    Uses 1 large potato (i.e. Russet)

11. 11

    Step 11: Add the shredded potato and the vegetables to the pot.

    Uses shredded potato · sliced leek · cubed carrots

12. 12

    Step 12: Simmer for about 20 to 30 more minutes, or until the lentils and pork are tender; add water as needed to prevent the stew drying out.

    Simmer Stew · 30 minUses lentil stew with vegetables

13. 13

    Step 13: Add the vinegar and the franks (8).

    Uses 4 tbsp. red wine vinegar · 8 franks

14. 14

    Step 14: Keep the stew over minimum heat for 10 minutes to warm the franks through. Serve with the cooked homemade spaetzle (20 oz.).

    Rest on Low Heat · 10 minUses lentil stew with franks · 20 oz. homemade spaetzle