Swabian Lentils with Spaetzle
Brown lentils simmered with smoky bacon and root vegetables, pulled sweet and sour at the end with vinegar and mustard, served with spaetzle and sausages.
Ingredients13
- Spaetzle500 g
- Brown Lentils300 g
- Soup Vegetables (Carrot, Leek, Celery)1 Bund
- Vegetable Broth1 l
- Frankfurters8 Stück
- Onion1 Stück
- Butter2 EL
- Diced Bacon100 g
- All-Purpose Flour1.5 EL
- Bay Leaves2 Stück
- Red Wine Vinegar2.5 EL
- Mustard0.5 EL
- Salt1 Prise
Instructions
- 1
Dice the soup vegetables fine and fry them hard in the butter with the onions and the smoky bacon.
- 2
Dust the flour over the vegetables, let it toast briefly and add the drained lentils along with the broth and the bay leaves.
- 3
Let everything simmer gently for about 30 minutes, until the lentils are tender and the sauce has thickened.
- 4
Cook the spaetzle in salted water according to the package directions and warm the sausages gently in hot water.
- 5
Season the lentils generously with the vinegar and mustard to get the sweet and sour note the dish is known for, and serve it hot.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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