German Lentils Recipe - Linsen
Servings 5
Calories 341kcal
Ingredients
To cook the Lentils
- 2 tablespoon cooking oil
- 1 large onion (diced)
- 2 cloves garlic
- 2 large carrots (diced)
- 2 ounces celery root - or approximately 50 grams (peeled and diced)
- 1½ cups lentils - or approximately 300 grams (rinsed)
- 3-4 bay leaves
- 1 tablespoon tomato paste
- 1½ tablespoon red or white wine vinegar
- 1 teaspoon vegetable seasoning (or 1 stock cube)
- salt and pepper (to taste)
- 1½ liters water - approximately 2 pints
To make the roux - optional, for thickening
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the diced onion and garlic, and saute for 2-3 minutes, or until softened and fragrant.
- Add the carrots and celery root, then stir to combine.
- Stir in the rinsed lentils, bay leaves, tomato paste, vinegar, vegetable seasoning (or crumbled stock cube), salt, pepper, and water. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- To thicken your lentils, prepare the roux by melting the butter in a small pan over medium heat. Whisk in the flour and cook for 2-3 minutes until golden brown.
- Stir in the roux to the lentils and cook for a further 5 minutes to thicken the sauce. If too thick, add some beef broth or water, to your liking.
- Serve with Späetzle and Seitenwurst, or as preferred.
Nutrition
Calories: 341kcal | Carbohydrates: 45g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 776mg | Fiber: 20g | Sugar: 4g | Vitamin A: 5044IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 5mg