Lentil Stew with Apple
With winter comes that craving for heartier, warm meals. While Berlin weather is substantially milder than my native Canada, the desire for this kind of recipe is no different here. In fact, many German dishes are perfect for winter time cooking. This recipe is a typical german lentil stew, a great dish for a chilly grey winter day.
We are always surprised at how little of this soup you need to eat to feel full. It looks so good you inevitably end up serving yourself a huge portion. Halfway through you are so totally stuffed, and can’t handle another bite. So be warned!
This dish is often served with Wiener sausages in it, but you could easily leave them out for a delicious vegan dish.
Traditional German Lentil Stew
250 g green lentils
500 ml vegetable broth
1 carrot, finely chopped
1 onion, finely chopped
1 apple (preferably Boskoop), peeled and chopped
1 tablespoon white wine vinegar or apple vinegar
1 bay leaf, some parsley
salt and pepper
optional: 2-4 Veggie or Wiener Sausages
Heat up some olive oil in a medium sized pot and fry the chopped onion until golden. In the meantime, rinse the lentils with cold water. Add the lentils, the apple, the bay leaf and the vegetable broth to the onions and bring to a boil. Cover the stew and let it simmer on low heat for about 30 min, or until the lentils are soft. Add the carrot about 10 min before the end. Season with some white vine or apple vinegar and some salt and pepper.
If you’re having the stew with sausages, add them to pot for a couple minutes to heat them up (Wiener and Veggie sausages are typically already pre-cooked).
Sprinkle with some chopped parsley and serve the stew hot.