Lentils with Spätzle

Preparation

1. 01

   Step 01

   Pick over the plate lentils, rinse in a sieve, and set aside.

2. 02

   Step 02

   Peel and finely dice the onion. Peel the carrot and celeriac and cut into fine dice.

3. 03

   Medium heat

   Render the diced bacon in a saucepan over medium heat for 3–4 minutes without any additional fat, until lightly browned. Add the onion, carrot, and celeriac and sweat for 3 minutes.

4. 04

   Low heat, covered

   Add the washed lentils, bay leaf, and 750 ml water to the saucepan. Bring to the boil, then simmer covered over low heat for 35–40 minutes, until the lentils are tender. Stir occasionally.

5. 05

   Step 05

   Meanwhile, for the Spätzle dough, place the flour, eggs, salt, and 150 ml lukewarm water in a bowl. Beat with a wooden spoon or Spätzle paddle until the dough bubbles and pulls away from the spoon (approx. 5 minutes). Let the dough rest for 20 minutes.

6. 06

   boiling salted water

   Bring a large saucepan of salted water to the boil. Working in batches, press the Spätzle dough through a Spätzle press or scrape it directly into the boiling water with a spatula. Cook the Spätzle until they float to the surface (approx. 2–3 minutes), then remove with a slotted spoon and transfer to a warmed bowl. Repeat with the remaining dough.

7. 07

   Medium heat

   Melt the butter in a frying pan over medium heat and brown it until it smells nutty. Add the cooked Spätzle to the pan and toss briefly until lightly glossy. Season with nutmeg.

8. 08

   hot water, not boiling

   Leave the Saitenwürstchen in hot (not boiling) water for 8–10 minutes until warmed through.

9. 09

   Step 09

   Season the lentils with vinegar and sugar, and season with salt and pepper. Remove the bay leaf.

10. 10

    Step 10

    Plate the lentils, serve the browned Spätzle alongside or on top, and garnish with the Saitenwürstchen.