Alblinsen and Spätzle

Name: Alblinsen and Spätzle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Carrot; 100 g Celeriac; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1/2 TEASPOON Rose peppers; 150 ml apple juice; 100 ml dry red wine; 250 g small lenses (e.g. green and brown); 2 Bay leaves; 1 TABLESPOON medium hot mustard; 1 Organic Orange; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt and pepper; 300 g Flour; 7-10 Tbsp Nutmeg; 4 Eggs (Gr. M); 5 TABLESPOONS Sparkling mineral water; 4 Stem/s Marjoram

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

For once not in a heavy roux, but light and aromatic with apple juice, wine and orange peel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Carrot
100 g Celeriac
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1/2 TEASPOON Rose peppers
150 ml apple juice
100 ml dry red wine
250 g small lenses (e.g. green and brown)
2 Bay leaves
1 TABLESPOON medium hot mustard
1 Organic Orange
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt and pepper
300 g Flour
7-10 Tbsp Nutmeg
4 Eggs (Gr. M)
5 TABLESPOONS Sparkling mineral water
4 Stem/s Marjoram

Directions

1
For the lentils, peel and finely dice the onion, carrot and celery. Heat 2 tablespoons of oil. Fry the onion until transparent. Steam carrot and celery for about 4 minutes. Add tomato paste and paprika powder, sauté briefly. Deglaze with apple juice, red wine and 500 ml water. Add lentils, laurel, mustard and orange peel. Bring to the boil, season with stock, salt and pepper. Simmer for about 20 minutes.
2
For the spaetzle, mix flour with 1 teaspoon salt and approx. 1⁄2 teaspoon nutmeg. Add eggs and mineral water. Beat with a wooden spoon (with hole) until the dough throws bubbles. Press dough through a spaetzle press in portions into boiling salted water, simmer for 1-2 minutes. Remove with a skimmer, rinse with cold water and drain.
3
Wash the marjoram, pluck off the leaves and fold under the lentils. Arrange the lentils on the spaetzle.