German Lentil Stew (LinsenEintopf)

Ingredients

• 1 cup Brown or Green Lentils
• 6 cups Water
• 4 oz Bacon, diced (or diced ham)
• 1 medium Onion, diced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 large Potatoes, diced
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Dijon Mustard (check for soy)
• 1 leaf Bay Leaf
• 1 tsp Dried Marjoram
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Rinse the 1 cup of Brown or Green Lentils thoroughly under cold running water until the water runs clear. Drain them well.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the 4 oz of diced Bacon and cook, stirring occasionally, for 5-8 minutes, or until it is crispy. Use a slotted spoon to remove the bacon to a small bowl, leaving the rendered bacon fat in the pot.
3. 3Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery, all diced, to the pot with the bacon fat. Cook over medium heat (300°F / 150°C), stirring often, for 8-10 minutes, or until the vegetables are softened and the onion is translucent. Do not let them brown.
4. 4Add the drained 1 cup of Brown or Green Lentils, 6 cups of Water, 1 large Potato (diced), 1 Bay Leaf, and 1 tsp Dried Marjoram to the pot. Increase the heat to high and bring the mixture to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 40-45 minutes, or until the lentils are tender and easily mashed against the side of the pot.
5. 5Stir in the 2 tbsp of Apple Cider Vinegar and 1 tbsp of Dijon Mustard. Add the 1 tsp of Salt and 0.5 tsp of Black Pepper. Stir everything together until well combined.
6. 6Return the reserved crispy 4 oz of Bacon to the pot. Stir and let the stew simmer uncovered over low heat (200°F / 95°C) for another 5 minutes to allow the flavors to meld.
7. 7Remove and discard the 1 Bay Leaf. Serve the LinsenEintopf hot.

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