Swabian Lentils with Spätzle

Swabian lentils with spätzle are hearty home-style comfort food with carrots, leek and a splash of apple cider vinegar. The lentils stay light, while the buttery spätzle make the plate filling.

By yumbelo · 4 servings · 60 minutes

Ingredients

  • 250 g Brown lentils
  • 1000 ml Water
  • 2 Stück Carrots
  • 1 Stück Onion
  • 1 Stück Leek
  • 1 Stück Garlic clove
  • 1 Stück Bay leaf
  • 1 TL Thyme, dried
  • 1 EL Apple cider vinegar
  • 2 EL Cooking oil
  • 400 g Flour
  • 4 Stück Eggs
  • 150 ml Water for the spätzle dough
  • 40 g Butter
  • 1 Bund Chives
  • Salt
  • Pepper

Method

  1. Rinse the lentils under cold water in a sieve. Dice the carrots, onion and leek finely, and finely chop the garlic.
  2. Heat the cooking oil in a large pot and sweat the onion and garlic until translucent. Add the carrots and leek and sweat for 3 minutes more.
  3. Add the lentils, water, bay leaf and thyme, bring to a boil and simmer over medium heat for about 25 to 30 minutes, until the lentils are tender.
  4. For the spätzle, stir flour, eggs, water and 1 tsp salt into a smooth, thick batter and let it rest for about 15 minutes.
  5. Bring a large pot of well-salted water to a boil. Press the batter in portions through a spätzle press or scrape it off a board into the simmering water.
  6. Once the spätzle rise to the surface, let them cook for another 1 to 2 minutes, then lift them out with a slotted spoon and let them drain well.
  7. Melt the butter in a large pan and toss the spätzle in it over medium heat until golden brown.
  8. Remove the bay leaf from the lentils and season the lentils with apple cider vinegar, salt and pepper.
  9. Divide the lentils and spätzle among four plates, sprinkle with finely snipped chives and serve immediately.