German Lentil Recipe (Linsen mit Spätzle)
Serves 6
30 mins prep
30 mins cook
60 mins total
Lentils are a power food packed with plant-based protein, fiber and iron. My Oma Sieghilde knew where it's at! Honoring her German cooking and the reason for why my blog exists, here an update on one of my very favorite recipes from her: Lentils with Spätzle.
Lentils
lblentilsI used black lentils this time, and I LOVED them! The taste is more delicate than green or brown lentils and they keep their shape well!
yellow onionon the large side
tbsptomato paste
salt & pepper to taste
red wine vinegarto taste
carrotspeeled and cut into 1/4 inch thick slices
fl ozvegetable stock
Other
beef sausagescan also use pork sausages or a mixture of beef and pork
packagedried SpätzleOR (much recommended) two batches of my homemade Spätzle
tbspbutter
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Lentils
Drain, rinse and sort the lentils.
In a pot, sauté the onion and carrot in a little bit of butter.
Add the lentils and fill the pot with water until it covers the lentils by about 1 inch. Add the vegetable stock, tomato paste and bay leaves. Cook for about 45 minutes.
Make a roux and add to the lentils to thicken the mixture (find Emeril's recipe for a roux here).
Spätzle
Cook according to package instructions OR make 2 batches of my homemade Spätzle (so worth it!).
Drop some flakes of butter over the hot Spätzle and allow it to melt into the noodles. This will add incredible taste and will keep the noodles from sticking.
If serving with sausages, warm them in hot water (not boiling) and keep them warm until serving them.
