Dairy-Free German Lentil Stew (Linsen Eintopf)

Name: Dairy-Free German Lentil Stew (Linsen Eintopf)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 cup Brown or Green Lentils; 6 cups Vegetable Broth; 2 medium Carrots, diced; 2 stalks Celery, diced; 1 medium Onion, diced; 2 cloves Garlic, minced; 1 tsp Smoked Paprika; 0.5 tsp Dried Thyme; 1 leaf Bay Leaf; 1 tbsp Apple Cider Vinegar; 2 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper; 2 tbsp Fresh Parsley, chopped

A traditional German lentil stew, made hearty and flavorful with vegetables and herbs. Completely dairy-free and satisfying.

65m4 servings

DAIRY-free

320 cal|20g protein|45g carbs|8g fat|15g fiber

Ingredients

1 cup Brown or Green Lentils
6 cups Vegetable Broth
2 medium Carrots, diced
2 stalks Celery, diced
1 medium Onion, diced
2 cloves Garlic, minced
1 tsp Smoked Paprika
0.5 tsp Dried Thyme
1 leaf Bay Leaf
1 tbsp Apple Cider Vinegar
2 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper
2 tbsp Fresh Parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Rinse the lentils in a colander.
2Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 8 minutes.
3Add minced garlic and cook for another minute.
4Stir in smoked paprika and dried thyme.
5Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 35-40 minutes, or until the lentils are tender.
6Remove the bay leaf. Stir in apple cider vinegar. Season with salt and pepper to taste.
7Garnish with fresh parsley before serving.

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