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Kartoffel-Linsen-Eintopf

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A hearty potato and lentil stew that is both nutritious and satisfying.

Ingredients

Scale
  • 500 g potatoes
  • 250 g lentils
  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 1 celery stalk
  • 1 bay leaf
  • 1 tsp paprika
  • 1 liter vegetable broth
  • 2 tbsp olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Peel and chop the potatoes, carrots, and onion.
  2. Heat olive oil in a large pot over medium heat.
  3. Add onion and garlic, and sauté until translucent.
  4. Add carrots, potatoes, and lentils, then stir in paprika.
  5. Pour in vegetable broth and add the bay leaf.
  6. Bring to a boil, then reduce heat and simmer for about 30 minutes.
  7. Season with salt and pepper to taste. Remove bay leaf before serving.

Notes

  • This dish can be prepared a day ahead and tastes even better the next day.
  • Vegetable broth can be replaced with chicken broth for non-vegetarians.
  • Feel free to add other vegetables like spinach or kale.

Nutrition

Find it online: https://schlemmerplatz.de/kartoffel-linsen-eintopf/