Balkan-style Lentils with Noodles

Ingredients

In this Balkan adaptation, the German Spätzle is replaced with homemade Balkan-style noodles. The spices and flavor profile are also adjusted to align with Balkan cuisine, incorporating regional herbs and spices. The dish is finished with a drizzle of olive oil, which is commonly used in Balkan cooking. We alse have the original recipe for Linsen mit Spätzle, so you can check it out.

• 1 cup (200g) dried lentils 1 cup (200g) dried lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Olive oil, for drizzling Olive oil, for drizzling
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 65g, 6g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened.
3. 3.
   Add the minced garlic, paprika, dried thyme, and bay leaf to the pot. Stir well to combine.
4. 4.
   Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the lentils are tender.
5. 5.
   Meanwhile, prepare the Balkan-style noodles. In a mixing bowl, combine the flour, eggs, and water. Mix until a sticky dough forms.
6. 6.
   Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through into the boiling water. Cook the noodles for about 2-3 minutes or until they float to the surface. Drain and set aside.
7. 7.
   Once the lentils are cooked, remove the bay leaf and season with salt and pepper to taste.
8. 8.
   Serve the lentils in bowls, topped with a generous portion of Balkan-style noodles. Drizzle with olive oil and garnish with fresh parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Balkan-style noodles — The dough for the noodles should be sticky but not too wet. Adjust the amount of water or flour as needed to achieve the right consistency.

Tips & Tricks

• For added flavor, sauté the vegetables in olive oil until they are slightly caramelized before adding the lentils and broth.
• If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the lentils while they simmer.
• Customize the dish by adding other vegetables such as bell peppers or zucchini.
• To save time, you can use store-bought noodles instead of making them from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Balkan-style Lentils with Noodles as a main course, accompanied by a fresh salad or pickled vegetables. It pairs well with a dollop of sour cream or yogurt on top for added creaminess.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the dish just before serving. Garnish with a sprig of fresh thyme or a sprinkle of paprika for a pop of color.