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Classic lentils with spaetzle

Spaetzle with lentils and sausages are a Swabian classic that even beginners can easily make. You can make the spaetzle yourself or, in an emergency, use ready-made spaetzle. Of course, this dish tastes best with fresh spaetzle.

Classic lentils with spaetzle Grandmas recipes - Classic lentils with spaetzle

Photo credit: shutterstock.com/denio109

Originally, this dish was eaten as a vegetarian dish, which was also suitable for Lent and was more of a poor man’s meal. Nowadays, it has become a full-fledged dish with meat or sausages.

variations

As with many classic dishes, every household has its own recipe. You can adapt the recipe below to whatever you like best. Basically, the lentils should have a sour taste and the spaetzle should be nice and buttery.

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Vegetarian without meat

You can omit the bacon from our recipe and have a vegetarian dish. And since it’s a Swabian classic, a little red wine also goes well with the dish. Let it simmer to reduce the alcohol content.

This dish is occasionally found with salted stew. You can stew it with the lentils or prepare it separately.

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Scrape the spaetzle dough into the boiling water.

save leftovers

You can easily keep leftovers in the fridge for a few days. Spaetzle taste best if you fry them in a pan with a little fat.

Lentils with spaetzle are also suitable for freezing. This way they can be kept for several months. It is best to pack them separately in freezer-safe containers or bags and heat them up separately.

Discover all our spaetzle dishes.

Also try vegetarian lentil stew, pumpkin and lentil salad with feta or cheese spaetzle.

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Classic lentils with spaetzle and sausages

 

portions 4 portions

calories 885

total time 1 hours

Monitor stays on

For the spaetzle:

  • 200 G Flour
  • 3 eggs
  • 1 slosh Water, or milk, optional
  • ½ tsp Salt

For the lentils:

  • 200 G mountain lentils, or alb lenses
  • 1 Onion
  • 1 el clarified butter
  • 600 ml vegetable broth
  • 100 G smoked bacon, optional
  • 100 G soup vegetables, Celeriac, carrot, leek
  • 2 branches thyme
  • 2 bay leaves
  • 1 tsp tomato paste
  • 2 el butter
  • pepper
  • 2 el red wine vinegar
  • 3 el Flour
  • 3 el butter
  • 8th Wiener sausages, string sausages
  • Soak the lentils in plenty of cold water for about 1 hour.
  • In the meantime, peel the onion and chop it into small cubes. Also cut the bacon into small cubes. Meanwhile, peel and dice the soup vegetables into bite-sized pieces.
  • Fry bacon and onions in a saucepan with some butter.
  • After the soaking time, drain the lentils through a colander and add them to the pot with the onions and bacon. Pour the vegetable broth over everything. Add the bay leaves and thyme. Cook the lentils on a low flame for 30 minutes.
  • In the meantime, prepare the spaetzle dough. Put the flour in a sufficiently large bowl and beat the eggs, possibly the splash of water, and the salt into a hollow in the middle. Mix the ingredients together and beat well with a wooden spoon for about 5 minutes. The dough should run down the spoon and form small bubbles. Then cover the bowl and let the dough rise for 15 to 20 minutes.
  • After the cooking time, add the chopped soup vegetables to the lentils and let everything simmer for another 20 minutes.
  • In the meantime, put a large pot with plenty of salted water on for the spaetzle and bring it to the boil. Rub the spaetzle dough in portions into the boiling water using a spaetzle slicer or a potato ricer. The spaetzle cook for about a minute and are done when they float to the surface. Scoop them out with a slotted spoon and drain well.Collect all spaetzle in a bowl. Add a little butter to the still hot spaetzle and mix well.
  • Then quickly make a roux with the flour and butter in a small saucepan. Add some lentil cooking water and then stir the resulting sauce thickener into the lentils in the large saucepan. Let boil again.
  • Season the lentils with the tomato paste, vinegar, salt and pepper. Heat the sausages either separately in water or simply in the lentil pot.
  • Serve the lentils together with the spaetzle on a plate and place a pair of string sausages (Wiener Sausages) decoratively on the plate. Bon appetit!

serving: 1portion | Calories: 885kcal | Carbohydrates: 90G | Protein: 32G | Fat: 44G | Saturated fats: 16G | Polyunsaturated fats: 6G | Unsaturated fats: 19G | trans fats: 0.1G | Cholesterol: 190mg | Sodium: 1360mg | Potassium: 755mg | Fiber: 17G | Sugar: 4G | Vitamin A: 578IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 9mg

 

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