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Traditional Swabian Spaetzle with Lentils

Traditional Swabian Spaetzle with Lentils

A traditional Swabian national dish! Spaetzle and lentil stew with Frankfurter style sausages.

Preparation

  1. Soak the raw lentils in water for 5 to 10 hours.
  2. Chop up the onion, carrot and bacon and slightly fry in a pot with some oil.
  3. Add the stock, bay leaves and lentils. Cook until tender.
  4. Add 2-3 tablespoons of vinegar. Season with salt and pepper.
  5. Cook the Spaetzle in a large pot with boiling salted water until al dente.
  6. Heat up the sausages.
  7. Pour some lentil stew over the Spaetzle and serve with sausages
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Ingredients [4 servings]

  • 18 oz Spaetzle
  • 14 oz green or brown lentils (raw or tinned)
  • 2 pt of vegetable or meat stock
  • 1 onion
  • 1 carrot
  • 2-3 slices of lean smoked bacon
  • 2 bay leaves
  • salt and pepper
  • vegetable oil
  • 2-3 tbsp red wine vinegar
  • 4 pairs of Frankfurter sausages