Lëtzebuerger Lënsenzopp (Ardennes Brown Lentil, Root Vegetable & Savory Stew) – Authentic Luxembourg Recipe
Hearty northern Ardennes lentil stew slow-simmered with winter roots and fragrant herbs.
- Country of Origin
- 🇱🇺 Luxembourg (Western Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Brown lentils, Diced carrots, Celeriac, Summer savory, Bay leaf
Ingredients for Lëtzebuerger Lënsenzopp (Ardennes Brown Lentil, Root Vegetable & Savory Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) brown lentils, prepped into bite-sized pieces
- 1.5 cups diced carrots, washed and trimmed
- 1 cup celeriac
- 1 medium onion and 3 cloves garlic, finely minced with summer savory
- 1.5 tbsp traditional Luxembourg seasoning (bay leaf, thyme, splash of wine vinegar)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and summer savory for 3–4 minutes until fragrant.
- Stir in bay leaf, thyme, splash of wine vinegar and toast for 45 seconds to release the essential oils of Luxembourg's kitchen.
- Add brown lentils and diced carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in celeriac, adjust seasoning, and ladle steaming hot into deep bowls.