Lentil stew with spaetzle

Ingredients

Directions

1. 1

   Soak lentils overnight in 1/2 litre of cold water. Peel and halve 1 onion. Cut off 50 g bacon and put aside. Boil the rest of the bacon, 11/2 litres of water, halves of the onion and the lentils with the soaking water.

2. 2

   Cover and cook for about 45 minutes. Wash, peel and dice the carrots. After 30 minutes add to the lentils and cook. Meanwhile cook the spaetzle in plenty of boiling salted water for 15-20 minutes.

3. 3

   Heat clarified butter in a pot and roast the flour in it until golden brown. Deglaze with the cooking stock of the lentils and season to taste with salt, pepper, stock and vinegar. Simmer for 5-10 minutes. Remove bacon from the pot.

4. 4

   Drain the spaetzle and let it drain. Add the vegetables and spaetzle to the stock and simmer for another few minutes. In the meantime cut cooked bacon into slices. Wash parsley, dab dry and cut into fine strips.

5. 5

   Peel the remaining onion and chop finely. Dice the rest of the bacon. Fry the bacon in a pan until crisp, add the onions and brown lightly. Stir in parsley. Season lentils and spaetzle to taste again and arrange in a terrine with the bacon.

6. 6

   Serve sprinkled with the onion mixture.