Name: German Linsen Eintopf Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 servings
Cuisine: German
Ingredients: 300 g whole red lentils; 2 and 3 medium carrots and potatoes, diced; 1 onion, diced; 3 tablespoons cold-pressed sesame oil; 1 bay leaf; 1.2 litres vegetable stock; 2 tablespoons red wine vinegar; 1 tablespoon mustard; to taste salt and black pepper

Before you cook

Eintopf means one pot, and the vegetables go in by how long each takes, added in stages rather than all together.

The vinegar at the end is structural, not a garnish. Without it the stew reads as heavy; a spoonful transforms the whole pot.

Method

Warm the oil and cook the onion until softened, about five minutes.
Add the carrots and cook a further five minutes to soften slightly.
Rinse the lentils and add them with the bay leaf and stock.
Bring to the boil, then simmer covered for twenty minutes.
Add the diced potatoes and continue simmering until everything is tender.
Check the lentils have collapsed and the potatoes give no resistance.
Stir in the mustard, tasting as it dissolves through the stew.
Add hot stock if the pot has thickened past a comfortable consistency.
Season generously with salt and pepper, tasting after each addition.
Stir in the vinegar off the heat and let it rest five minutes before serving.

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