Linseneintopf | I love German Food

Ingredients

• 1 tablespoon neutral oil like vegetable or canola
• 2 small or 1 large onion, chopped (about 1 cup)
• 1 pound dry brown lentils (Tellerlinsen, if you can find them)
• 1 teaspoon marjoram
• 6 cups water
• 1 leek, cleaned and chopped
• 2 medium potatoes, peeled and cubed (1 1/2 cups)
• 2 small carrots, peeled and chopped (3/4 cup)
• 3/4 pound sausage, sliced (good choices are hot dogs, bockwurst and knackwurst, or dried salami-like
• Jägerwurst, also known as hunter sausage)
• 2 tabelspoons granulated instant broth, chicken, beef or vegetable flavor
• 1 tablespoon balsamic vinegar
• 1 tablespoon white vinegar
• Coarsely ground pepper
• Brown the chopped onion in 1 tablespoon vegetable or canola oil.
• Wash the 1 pound of dry brown lentils under running water and drain.
• Add lentils and 1 teaspoon dried marjoram to onions and cook for 1 minute.
• Add 6 cups water and bring to a slow boil (do not salt because the sausage and broth you will use later on are salty enough).
• Cook for 25 minutes.
• Add to lentils and cook for 35 more minutes. Add 3/4 pound sliced sausage and granulated instant chicken, beef or vegetable broth.
• Season with 1 tablespoon balsamic vinegar, 1 tablespoon white vinegar, or to taste, and pepper.
• Salt only if necessary.
• Ladle into warmed bowls and serve with hearty fresh German bread like bauernbrot or vollkornbrot.
• Appetizer