Lentils with Spaetzle

Ingredients

• 1 cup (200g) dried lentils 1 cup (200g) dried lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 2 eggs 2 eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 2g (0.5g saturated)
• Carbohydrates: 60g (6g sugars)
• 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 oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Add the lentils, vegetable broth, bay leaf, dried thyme, and paprika to the pot. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes, or until the lentils are tender.
5. 5.
   While the lentils are cooking, prepare the spaetzle. In a mixing bowl, combine the flour, eggs, and salt. Stir until a thick batter 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 batter through into the boiling water. Cook the spaetzle until they float to the surface, then remove them with a slotted spoon and transfer to a plate.
7. 7.
   Once the lentils are tender, remove the bay leaf from the pot. Add the cooked spaetzle to the lentils and gently stir to combine.
8. 8.
   Serve the Lentils with Spaetzle hot, garnished with chopped parsley.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris. This will ensure a clean and flavorful final dish.
• Spaetzle — If you don't have a spaetzle maker, you can use a colander with large holes to press the batter through into the boiling water. This will create similar-shaped noodles.

Tips & Tricks

• For added flavor, you can sauté the vegetables in a bit of bacon fat or olive oil before adding the lentils and broth.
• Feel free to customize the spices to your liking. You can add a pinch of cayenne pepper for a bit of heat or a splash of vinegar for acidity.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Lentils with Spaetzle with a dollop of sour cream or a sprinkle of grated cheese for extra creaminess.
• This dish pairs well with a side of sauerkraut or a fresh green salad.

Serving advice

Serve the Lentils with Spaetzle hot, garnished with chopped parsley. This dish is filling enough to be enjoyed on its own, but you can also serve it with a side of crusty bread for a complete meal.

Presentation advice

To make the dish visually appealing, arrange a generous portion of lentils with spaetzle in a shallow bowl. Garnish with a sprinkle of chopped parsley for a pop of color. Serve with a side of sauerkraut or a fresh green salad to add freshness and balance to the plate.