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.

The Recipe

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

olive oil

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.

7 Responses to “Lentil Stew with Apple”
  1. Darya says:

    What a wonderful idea! I love lentil stew, but would never have thought of putting an apple in it!

  2. The addition of apple sounds interesting.

  3. Absolutely love green lentils, especially Puy. I’ve always cooked them separately, which is probably the very wrong thing to do. Really must use their cooking liquor during the coming week to see if the overall taste improves.

  4. Francesca says:

    I’m lentil crazy and your soup looks delicious and perfect for the freezing weather we have been having lately.

  5. emmycooks says:

    I’m always looking for a great new lentil soup! Is the apple you recommend sweet or tart? I assume it holds it shape when cooked? I’m thinking about my local equivalent. šŸ™‚

    • Jens says:

      We used Boskoop apples, which are quite tart and hold their shape well when cooked. But I assume you could probably use a less sour kind of apple such as Jonagold and just add a little bit more vinegar!

  6. The apple with the lentils soup sounds interesting. This evening I’m going to make your onion soup, but on the next cold evening i’ll prepare this one.
    If you’re still interested in my Polish experience, you can ready a vegan guide I wrote after the time I spent in Krakow on my blog

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