German Lentil Recipe (Linsen mit Spätzle)

Method7 steps

1. 1

   Step 1: Rinse and sort the 1 lb dry brown OR black lentils, discarding any debris, then drain.

   Uses 1 lb dry brown OR black lentils, rinsed and sorted · Water as needed for rinsing and initially covering lentils by about 1 inch

2. 2

   Step 2: Peel and dice the large yellow onion (1). Peel the 3 carrots and cut into slices about 6 mm /¼ inch thick. Sauté the onion and carrots in a little extra butter in a pot; keep the separate 2 tbsp roux butter reserved.

   Uses 1 yellow onion (on the large side) · 3 carrots (peeled and cut into 1/4 inch thick slices) · A little extra butter as needed to sauté onion and carrots

3. 3

   Step 3: Add the rinsed lentils and enough water to cover them by about 2.5 cm /1 inch. Then add the separate 1 litre vegetable stock, 1½ tbsp tomato paste and 2 bay leaves. Bring to a simmer and cook for about 30–45 minutes, until the lentils are tender; type and age can change the time.

   Simmer lentils until tender · 45 minUses rinsed sorted dry lentils · butter-sautéed onion and carrots · Water as needed for rinsing and initially covering lentils by about 1 inch · 1 liter vegetable stock · 1.5 tbsp tomato paste · 2 bay leaves

4. 4

   Step 4: In a small pan, melt the separate 2 tbsp roux butter, stir in 2 tbsp flour and cook while stirring until smooth and the raw flour smell is gone, without burning. Remove from the heat and let cool slightly. Whisk in a little liquid from the lentil pot until smooth, then stir this back into the stew and gently simmer until thickened. Remove the bay leaves. Season with salt, black pepper and red-wine vinegar to taste.

   Uses tender lentil stew · 2 tbsp butter for roux · 2 tbsp flour for roux · Salt to taste · Black pepper to taste · red wine vinegar (to taste)

5. 5

   Step 5: Cook the one package of dried Spätzle egg noodles in water according to its package instructions, then drain.

   Cook selected dried SpätzleUses 1 package dried Spätzle egg noodles · Water as needed to cook dried Spätzle, drained

6. 6

   Step 6: Add the separate 1 tbsp butter to the hot cooked Spätzle and toss until it melts and coats the noodles.

   Uses cooked drained Spätzle · 1 tbsp butter for cooked Spätzle

7. 7

   Step 7: If serving the optional 8 ready fully cooked frankfurters, warm them in hot, non-boiling water according to their product reheating instructions. Serve the lentil stew with the prepared buttered Spätzle in 6 portions, with the optional hot frankfurters alongside.

   Uses finished lentil stew · buttered cooked Spätzle · 8 ready fully cooked beef frankfurters, optional · Water as needed to warm optional cooked frankfurters