Swabian Lentils with Spätzle
by Tavolino
A hearty, traditional classic from the Swabia region: brown lentils are simmered until creamy with soup vegetables and a roux, then served with Spätzle and frankfurters.
Ingredients
- Vegetable or beef broth 1 l
- Frankfurters 8 pieces
- Spätzle 400 g
- Brown lentils 250 g
- Soup vegetables 250 g
- Tomato paste 2 tbsp
- Red onion 1 piece
- Butter 40 g
- Flour 20 g
- Bay leaves 2 pieces
- Dried marjoram 1 tsp
- Balsamic vinegar 1.5 tbsp
- Salt 0.5 tsp
- Black pepper 1 pinch
Preparation
- 1
Clean and wash the soup vegetables. Finely dice the onion, carrot, and celery. Slice the leek into fine rings. Wash and chop the parsley. Rinse the lentils in a sieve.
- 2
Melt 40 g of butter in a pot. Whisk in 20 g of flour and let it brown slightly over medium heat.
- 3
Add the chopped vegetables and the 250 g of brown lentils to the roux and sauté for 3-5 minutes.
- 4
Stir in 2 tbsp of tomato paste, 1 tsp of marjoram, and 2 bay leaves.
- 5
Pour in 1 l of broth, stir, and simmer in an uncovered pot for 35 minutes. Stir occasionally and add a little water if needed.
- 6
After the cooking time, remove the bay leaves. Stir in the chopped parsley.
- 7
Season to taste with 1.5 tbsp of balsamic vinegar, 0.5 tsp of salt, and pepper.
- 8
Place 8 frankfurters on top of the lentil mixture, cover with a lid, and heat for 5 minutes.
- 9
Meanwhile, cook 400 g of Spätzle in boiling salted water for 1 minute, drain, and toss with a little butter.
- 10
Serve the lentil mixture with Spätzle and sausages.