Balsamic lentil pot with spaetzle

Name: Balsamic lentil pot with spaetzle
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Onion; 100 g streaky smoked bacon; 3 Carrots; 250 g spaetzle; 3-4 Tbsp Balsamic vinegar; 1 tin(s) (800 g) Dish lenses; 1/2 bunch Parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Onion
100 g streaky smoked bacon
3 Carrots
250 g spaetzle
3-4 Tbsp Balsamic vinegar
1 tin(s) (800 g) Dish lenses
1/2 bunch Parsley

Directions

1
For the spaetzle, bring 2-3 litres of salted water (approx. 1 teaspoon salt per litre) to the boil. Peel and finely chop the onion. Dice the bacon. Peel, wash and chop the carrots. Pour spaetzle into boiling water and cook according to package instructions.
2
Fry the bacon in a large pan until crispy. Add onion and carrots and fry. Deglaze with 3 tbsp vinegar and 100 ml water and simmer for 5 minutes.
3
Add the lentils and warm up for 3-4 minutes. ##Wash, shake dry and chop the parsley. Drain spaetzle. Season lentil pot with salt, pepper, vinegar and 1-2 teaspoons sugar. Stir in parsley.
4
Arrange the lentil pot with spaetzle.