Lentil and Spaetzle Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 13 hrs 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- Water for soaking
- 150 g bacon, smoked
- 1 tablespoon butter, or margarine
- 2 onions)
- 2 liters meat broth
- 1 bunch soup greens
- 1 bunch parsley, smooth
- 2 tablespoon red wine vinegar
- 1 tablespoon curry powder
- 2 Cabanossi
- 400 g spaetzle, e.. from the coolin shelf
Print Recipe
Pin Recipe Instructions
- Soak the lentils overnight.
- Cut the bacon into fine cubes. Heat the fat in the soup pot and add the bacon. Dice the onions and add to the bacon, sauté. Top up with the broth, add the lentils and simmer for 15 minutes.
- In the meantime, wash, clean and chop the soup vegetables. Pour into the saucepan and simmer for another 10 minutes. Wash the parsley, pat dry and finely chop except for a few leaves, sprinkle into the soup and season with vinegar and curry.
- Cut the Cabanossi into thick slices and add to the stew with the spaetzle. Let everything stand for another 5 minutes.
- Fill the lentil and spaetzle stew into soup plates, garnish with the remaining parsley leaves and serve. Instead of Cabanossi, slices of fried sausage are also tasty.
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