German Lentil Stew (LinsenEintopf)

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stovetop and add the 2 tablespoons of vegetable oil. Heat the oil over medium heat, which is about 175°C, until it shimmers.
3. 3Add the 1 medium onion (chopped), 2 medium carrots (diced), and 2 stalks of celery (diced) to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften and the onion looks translucent.
4. 4Add the about 450 g of smoked sausage, sliced, to the pot with the vegetables. Cook for another 3 to 5 minutes, stirring often, until the sausage pieces are lightly browned on the edges.
5. 5Pour in the 6 cups of vegetable broth and add the rinsed 1 cup of brown or green lentils, the 2 tablespoons of tomato paste, and the 1 bay leaf. Stir everything together, then bring the mixture to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The lentils are tender when they are soft enough to be easily mashed with a spoon.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 tablespoon of white vinegar. Season the stew with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Serve the German Lentil Stew hot.