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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients. | 2. In a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. Add the potatoes, carrots and celery and saute 3-4 minutes. | 3. Add 3 more cups of water and the stock cubes. Cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. Add the final cup of water, if needed to reach desired consistency. | 4. If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes. | 5. Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper. | 6. Lentil stew is usually served with bread or rolls. White vinegar is also offered at the table for those who want a stronger sour flavor in their soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1	cup	uncooked	-	-	-	-
water	6 -7	cups		0.0	0.0	0.0	0.0
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
spring onion	2		chopped	-	-	-	-
potato	2		cubed	-	-	-	-
carrot	2		diced	104.96	24.5248	2.3808	0.6144
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
vegetable bouillon cube	2 -3			-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
salt pepper				-	-	-	-
sausage	4 -8		precooked	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.