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Saure Linsen mit Spätzle & Wienerle | Bake to the roots

Sour Lentils with Spätzle & Wieners

  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:20
  • Total Time: 01:00
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Germany

Description

A classic dish from the south of Germany: Swabian Sour Lentils with Spätzle and Wieners. One of my favorite childhood dishes from home ;)


Ingredients

Scale

For the spätzle:
14 oz. (400g) all-purpose flour
1 tsp. salt
4 medium eggs
7.4 fl. oz. (220ml) sparkling water
12 tbsp. butter (optional)

For the lentils:
some oil for frying
1.8 oz. (50g) bacon, diced
1 large red onion, finely diced
1 large carrot, finely diced
1 piece of knob celery, finely diced
1/2 leek, in rings
7 oz. (200g) brown lentils
25 fl. oz. (750ml) vegetable broth
1 bay leaf
1 tsp. marjoram
1 tsp. thyme
8 wieners
34 tbsp. apple cider vinegar
salt, pepper


Instructions

1. Add the flour and salt for the spaetzle to a large bowl and mix. Add eggs and the sparkling water and mix until a stretchy dough forms – the dough should flow slowly from a wooden spoon if you lift it up. Allow resting for about 10-15 minutes.

2. In the meantime, peel and finely dice the onion. Peel the carrot and knob celery and dice them finely as well. Wash the leek well, dry it, and then cut into rings.

3. Add some oil to a large pot and heat up. Fry the bacon a bit, then add the diced onion and sauté briefly. Add the diced carrot, celery, leek, and lentils and sauté for a couple of minutes until slightly soft and browned. Deglaze with the veggie stock, add the bay leaf, marjoram, and thyme and let simmer for about 15-20 minutes.

4. Add water with some salt to a large pot and bring to a boil. Prepare a bowl with cold water and place next to the pot. As soon as the water is boiling, place a spaetzle grater* on top of the pot and spread a small amount of dough on top of it – the dough will go through the small holes in the grater and drop into the boiling water. As soon as the noodles come up to the top again take them out with a slotted spoon and transfer them to the bowl with the cold water, then let drain in a sieve. Repeat until all dough has been used.

5. Add the wieners either to the pasta water while it is still hot (but not boiling), or add them to the lentils for the last 5 minutes of cooking and warm them up there. If you like, you can toss the spaetzle in a pan with melted butter to warm them up again. Season lentils with vinegar, salt, and pepper, then serve spaetzle, lentils, and wiener together.


Notes

Enjoy cooking!

Keywords: lentil, stew, spätzle, pasta, noodles, sausages

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