Linsen mit Spätzle

Zutaten(für 1 large bowl with spätzle and lentils per person)

• 1 cup Brown lentils (Berglinsen or Alblinsen preferred)
• 1 medium Carrot (diced)
• 1 Celery stalk (diced)
• 1 small Onion (finely chopped)
• 1 Garlic clove (minced)
• 1 Bay leaf
• 3 cups Vegetable broth (low sodium)
• 1 tablespoon Tomato paste
• 1 1/2 cups Spätzle (fresh or dried) (egg noodles, store-bought or homemade)
• 1 tablespoon Olive oil
• 1 teaspoon Apple cider vinegar
• to taste Salt and black pepper
• 2 tablespoons Fresh parsley (chopped (for garnish)) - optional

Anleitung

1. 1

   Rinse the lentils thoroughly under cold water and set aside. In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 3-4 minutes until vegetables are softened.

   5 minutes

   Cut vegetables uniformly for even cooking.

2. 2

   Stir in the garlic and tomato paste, cooking for one minute until fragrant. Add the rinsed lentils, bay leaf, and vegetable broth. Bring to a gentle boil.

   3 minutes

   Deglaze the pot with a splash of broth if needed to prevent sticking.

3. 3

   Reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are tender but not mushy. Stir occasionally.

   15 minutes

   Remove bay leaf after cooking for best flavor.

4. 4

   Meanwhile, cook the spätzle according to package instructions or prepare homemade spätzle. Drain and set aside.

   8 minutes

   Toss cooked spätzle with a little olive oil to prevent sticking.