Lentil Stew …

5 from 8 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 195 kcal


  • 250 g Lentils brown
  • 300 g Potatoes
  • Salt
  • 200 g Soup greens / leeks, carrots, celery
  • 240 g Bacon
  • 2 Allspice grains
  • 125 g Homemade black pudding
  • 3 Gherkins
  • 0,5 tsp Dried marjoram
  • Cucumber water
  • Vinegar
  • Sugar


  • Sort out the lentils, wash them and soak them overnight with three times the amount of water. Boil the swollen lentils with the soaking water for 15 minutes.
  • Peel and wash the potatoes, cut them into cubes and cook for about 20 minutes. Drain and add to the lentils.
  • Clean, wash and chop the vegetables. Put the bacon and allspice in a saucepan. Pour in water, bring to the boil and cook for about 30 minutes.
  • Remove the bacon, pour the stock through a sieve. Remove allspice grains. Puree the vegetables and stir into the soup. Pour in as much broth, depending on how thick or thin you want the stew.
  • Cut the stew in half. Option 1: Cut the bacon into cubes and mix with the lentil stew.
  • Since I absolutely don't like black pudding, but my husband doesn't know any other lentil stew, now comes variant 2: cut black pudding into cubes, cut gherkins into small pieces. Stir black pudding, gherkins and marjoram into the soup. Season to taste with a little cucumber water.
  • Everyone makes vinegar and sugar to their own taste on both variants.


Serving: 100gCalories: 195kcalCarbohydrates: 18.9gProtein: 14.4gFat: 6.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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