Lentil stew with spaetzle

Name: Lentil stew with spaetzle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 250 g Dish lenses; 150 g streaky smoked bacon in one piece; 400 g Carrots; 5 Stem(s) Parsley; 100–150 g Spätzle; 7-10 Tbsp Salt; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 1-2 TABLESPOONS white balsamic vinegar; 1 pinch Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
250 g Dish lenses
150 g streaky smoked bacon in one piece
400 g Carrots
5 Stem(s) Parsley
100–150 g Spätzle
7-10 Tbsp Salt
1 TEASPOON Oil
7-10 Tbsp Pepper
1-2 TABLESPOONS white balsamic vinegar
1 pinch Sugar

Directions

1
Onions peel and in small cubes cut. Wash the lentils and put them in a pot. Add bacon, onions and 1 1/2 litres of water, bring to the boil and cook for 45-60 minutes. Peel and wash carrots and cut them into small cubes.
2
Add to the lentils after 20 minutes. Wash the parsley, shake dry, pluck the leaves from the stalks and chop them except for something to garnish. After 30 minutes, remove the bacon and cut into cubes.
3
Approx. 10 minutes before cooking, prepare spaetzle in boiling salted water according to the instructions on the packet. Heat the oil in a pan and fry the bacon in it. Drain the spaetzle. Season the stew with salt, pepper, vinegar and sugar.
4
Add chopped parsley. Arrange the stew, put the spaetzle in the middle and sprinkle with fried bacon. Garnish with parsley.