Lentils with Spätzle

Preparation

1. 01

   Step 01

   Pick over the plate lentils, rinse in a colander, 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 pot over medium heat for 3–4 minutes without added 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 pot. Bring to a boil, then cover and simmer over low heat for 35–40 minutes, until the lentils are tender. Stir occasionally.

5. 05

   Step 05

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

6. 06

   boiling salted water

   Bring a large pot of salted water to a boil. Working in batches, press or scrape the spätzle dough directly into the boiling water using a spätzle press or a spatula. Cook the spätzle until they float to the surface (about 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 skillet over medium heat and cook until browned and nutty in aroma. Add the cooked spätzle to the skillet and toss briefly until lightly glossy. Season with nutmeg.

8. 08

   hot water, not boiling

   Let the cocktail sausages steep 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, place the browned spätzle alongside or on top, and serve with the cocktail sausages.