Homemade Sour Lentil Stew with Spaetzle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, dried brown, soak in water overniht
- 750 ml meat broth, homemade
- Salt and pepper, to taste
- 0.5 ½ bunch parsley, finely chop
- 1 bay leaf
- 3 juniper berries
- oil
- 2 onion (s), peel and chop very finely
- 2 carrots, peel and finely dice
- 1 leek, clean and cut into fine rings
- 125 ml red wine
- Vinegar, to taste
Print Recipe
Pin Recipe Instructions
- Drain the soaked lentils.
- Bring the lentils to the boil in a saucepan with the meat stock, add the parsley, bay leaf and juniper berries. Season with salt and pepper.
- Let the lentils simmer over low heat for about 1 hour.
- In the meantime, heat the oil in a pan, roast the onions until golden, stir in the carrots and leek, roast for about 2 minutes and deglaze with the red wine. Add the whole thing to the lentils. Add vinegar to taste. Let it simmer for another 20 minutes. To taste.
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