Linseneintopf – Berlin-Style Lentil Stew

• 1 cup green lentil (uncooked)
• 6 -7 cups water
• 1 tablespoon canola oil
• 1 small onion, finely chopped
• 2 spring onions, white and greens chopped
• 2 potatoes, cubed (small)
• 2 carrots, diced (again, only peel if desired)
• 2 stalks celery, chopped
• 2 -3 vegetable bouillon cubes
• 1 pinch nutmeg
• 1 tablespoon white vinegar
• salt and pepper, to taste
• Optional
• 4 -8 sausages, precooked (wieners, knackwurst, bockwurst, etc.)

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.

green lentil, water, canola oil, onion, spring onions, potatoes, carrots, stalks celery, nutmeg, white vinegar, salt, sausages

Taken from www.food.com/recipe/linseneintopf-berlin-style-lentil-stew-425853 (may not work)