German Lentil Sausage Eintopf

Very characteristic and basic to German cookery is a hearty and nourishing Eintopf, or one-pot dish that can be a thick soup or stew. Eintopf creations are enjoyed at family tables or amid the convivial gemutlich atmosphere of an inn, tavern, or restaurant.

This one is made with two very popular German food, lentils and sausages. It is reminiscent of an Eintopf I enjoyed at the Schneefernerhaus, the highest hotel in Germany, atop the Zugspitze, reached through a long tunnel after ascending the steep mountain by rail.

It is a lovely restaurant overlooking a broad skiing area and with a spectacular view of the German and Austrian countryside.

 

INGREDIENTS

6 Slices bacon, diced.

2 medium onions, sliced.

2 leeks, white parts only, cleaned and sliced.

2 Medium carrots, scraped and diced.

1 Cup diced ham.

2 Cups of lentils, washed and drained.

5 Cups water.

1 Medium celery stalk, with leaves, diced.

Half teaspoon dried thyme.

1 Can or 1 pound of tomatoes, undrained.

Salt, and pepper to taste.

4 Cups tomato juice.

10 Frankfurters, thickly sliced.

2 Cups broken pasta (spaghetti, macaroni, or noodles).

3 Tablespoons cider vinegar.

One-third cup chopped fresh parsley.

 

THE COOKING

Fry the bacon in a large heavy kettle or casserole and add the onions, leeks, carrots, and ham. Saute for 5 minutes. Add the lentils, water, celery, thyme, salt, and pepper, and bring to a boil.

Lower the heat and cook slowly, covered, for about 30 minutes, or until most of the liquid is absorbed and the lentils are soft. Add the tomatoes, tomato juice, frankfurter slices, and pasta.

Cook another 10 minutes. Stir in the vinegar and remove from the stove. Serve sprinkled with parsley. For a thinner soup, add more tomato juice.