Swabian lentils with homemade spaetzle

Swabian lentils with homemade spaetzle. Dried lentils, uncooked, Raw onions, Raw carrots.

Gasthaus zur Linde — adaptação vegetariana

30 + 45 min · 4

Ingredients

• 240 g Dried lentils, uncooked
• 150 g Raw onions
• 150 g Raw carrots
• 100 g Raw celeriac
• 25 g Olive oil
• 200 g Raw tomatoes
• 25 g Red wine vinegar
• 250 g Unenriched white all-purpose wheat flour
• 150 g weighed without shell
• 1000 g water retained in recipe; excludes discarded cooking water
• 5 g Table salt
• 1 g Ground black pepper
• 0.3 g Ground nutmeg

Preparation

1. Dice the onion, carrot, celeriac and tomatoes. Rinse the dry lentils. Sauté the diced vegetables in the oil for 6 minutes.
2. Add lentils and 900 g of the water. Simmer covered for 30–40 minutes until tender, then add vinegar, pepper and half the salt.
3. Beat flour, eggs, remaining 100 g water, nutmeg and remaining salt into a thick batter. Rest 10 minutes, then press into a separate pan of simmering water.
4. Cook spaetzle for 2 minutes after they float and drain, discarding that water. Serve beside the lentils and their thickened cooking liquid.