Name: Bunter Linseneintopf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: German
Ingredients: 1 cup dried green or brown lentils, rinsed and picked over; 6 cups vegetable or chicken broth; 1 large onion, finely chopped; 2 carrots, peeled and diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 bay leaf; Salt and pepper, to taste; 1 tablespoon olive oil; 1 can (14 oz) diced tomatoes; 2 cups chopped kale or spinach; Fresh parsley, for garnish

Instructions

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic, cumin, smoked paprika, and bay leaf to the pot. Cook for an additional 1-2 minutes until fragrant.
Pour in the rinsed lentils and vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the lentils are tender.
Stir in the diced tomatoes and chopped kale or spinach. Simmer for an additional 5-10 minutes until the greens are wilted and the flavors have melded together. Season with salt and pepper to taste.
Remove the bay leaf from the pot and discard.
Ladle the Bunter Linseneintopf into bowls and garnish with fresh parsley before serving. Enjoy this hearty and flavorful stew with crusty bread or a side salad.

Ingredients

Instructions

Nutrition Facts

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