German Lentil Potato Stew
- 53 min
- ≈ €3.25
- 2 servings
- Easy
An affordable, hearty store-cupboard stew—simple, warming and high in fibre.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- mustard
- celery
Equipment
- large pot
- knife
- cutting board
- colander
Prepare
Rinse the lentils
Rinse the lentils. Cut the potatoes, carrots and celeriac into roughly 2 cm cubes.
Cook
Halve the leek lengthways
Halve the leek lengthways, wash thoroughly and slice. Dice the onion and chop the parsley.
Soften the onion and leek
Heat the rapeseed oil in a large saucepan over medium heat. Sweat the onion and leek for 5 minutes, stirring occasionally without letting them brown deeply.
Add the lentils
Add the lentils, potatoes, carrots, celeriac, stock powder and 1 litre tap water. Bring to the boil.
Check and stir after 20 minutes
Then half-cover and simmer gently for 28–35 minutes until the lentils and potatoes are tender. Check and stir after 20 minutes.
Stir in the mustard and apple cider vinegar
Stir in the mustard and apple cider vinegar. Season with black pepper; add extra salt only if needed because the stock already contains salt.
Let the stew rest
Stir in half the parsley and let the stew stand off the heat for 5 minutes. The potato starch will lightly thicken the broth.
Finish
Check the texture
Check the texture: add hot tap water for a thinner stew or mash a few potato pieces against the pan for a thicker one. Serve with the remaining parsley.
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