Spaetzle with lentils

Linsen und Spätzle mit Speck und Saitenwürstchen

Spaetzle with lentils

A true Swabian’s favourite dish. Try this delicious recipe...

Helpful hint:

If you don’t already have one, you should order the Spätzlewunder (Muxel’s Magic Spätzle Board) a week before making homemade Spätzle.

 Professional Advice: You can certainly use tinned lentils if you’re in a hurry, but cooking from scratch wins hands-down every time.  

  Preparation time: 20 mins

  Difficulty level: easy

  Spiciness: nnot hot

  Cost: minimal

  Energy value: ca. ca. 350 kcal per portion .


A word of advice: Spätzle with Lentils are not to everyone’s taste. But those who love them will remain a devoted fan for the rest of their lives.

Preparing Spätzle and Lentils :

Soak the lentils overnight in the water. Wash and peel the vegetables and dice into half inch cubes. Half the onion and spike with bay leaf and cloves. Gently fry the vegetables, add the onion and deglaze with the red wine. Add the bacon and a little tomato puree. Transfer the lentils with the water to a saucepan and simmer for 2 hours. Add the stock cube once the lentils have been cooked. Season with pepper and salt. (The lentils won’t soften if you add the salt before this.) Add vinegar to taste and briefly bring to the boil again.
Remove the lentils from the saucepan and set aside. Use the same saucepan to make a roux from butter and milk which you also deglaze with a little red wine. Now put the lentils back into the saucepan. Add the Frankfurters and simmer everything for about 10 minutes. The lentils should neither be too runny nor too mushy, so you either allow the liquid to reduce or add some more.
Make the Spätzle while the lentils are cooking:
Bring 4 to 5 litres (7-9 pints) of salt water to the boil. Work flour, eggs, liquid, salt and possibly dough seasoning into a viscous Spätzle dough. Scrape the dough through the Magic Spätzle Board into the gently boiling water. Skim off the Spätzle as soon as they float on top.



Personally I prefer shorter Spätzle to accompany lentils. Many Swabians, however, insist on extra-long ones. I guess a happy medium, as usual, would be just right.
The Spätzle are served separately to the lentils, but everything can be thoroughly mixed together on the plate if you want.

Before you now plan to cook Spätzle with lentils, bear in mind that this is a typically Swabian dish and may take some time to fully appreciate.

Spätzlewunder

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