Home › 🇨🇭 Switzerland › Basel
Basler Linseneintopf
A classic of Basler cuisine, the Linseneintopf is a hearty and nutritious stew made from lentils, vegetables, and meat.
⏱️ 20 min prep + 50 min cottura · 4 porzioni · media
Ingredients
- 200 g of lentils
- 500 g of minced meat
- 1 onion
- 2 carrots
- 2 cabbages
- 1 zucchini
- 1 liter of beef broth
- 1 lettuce
- 1 garlic clove
- salt and pepper
- 2 tablespoons of olive oil
- 1 lemon
Method
- In a large pot, heat the olive oil and sauté the garlic and onion until golden brown.
- Add the minced meat and cook until well done.
- Add the carrots, cabbages, zucchini, and lettuce, and let cook for 10 minutes.
- Add the lentils and beef broth, stir well, and bring to a boil.
- Squeeze the lemon with a bit of water and add the juice to the dish.
- Cook on low heat for about 45 minutes, adding water if necessary to maintain the broth level.
- Serve hot, garnished with a drizzle of olive oil and a sprinkle of chopped parsley.
The story
The Linseneintopf is a specialty of the Basel region, which has preserved culinary traditions from the past, creating a hearty and substantial stew perfect for long winter days.
Community variants (0)
No variants yet: propose the first one!